Over a year ago Jennifer Perillo (AKA Jennie) came out to California to visit with her two daughters. Aside from the fact that we had a wonderful and memorable time together exploring the Marin Farmer’s Market and the City by way cable cars something really exciting happened. Jennie received a very important call – she had a book deal! In some small way my clock started ticking from that day forward. And as I proudly hold her book in my hands I can feel all of the hard work she put into “Homemade With Love”. I know what it takes to create a cookbook and how much of yourself you pour into this type of passion project. It is a wonderful accomplishment to her ability to dream coupled with her determination to see it to fruition. I am honored to be able to participate in this virtual pot-luck in support of my good friend Jennie and to be participating along with so many other wonderful foodies I admire.
There are so many wonderful recipes I’ve read >um, drooled over< and made from Jennifer Perillo’s new cookbook that the most difficult task was deciding which recipe to share. I’ll be honest the Deep Chocolate Cupcakes, Chocolate Tres Leches Cake, Clementine Pistachio Crumb Muffins, Lentil Ricotta “Meatballs”, Pot of Mussels….you get the idea…were ALL in the running for my blog vote. I could list the entire book but I felt tempted with each page I turned to try another recipe.
I ultimately selected the Chickpea, Parmesan & Fennel Salad recipe because it was the very first one I tried and it really underscored for me the simple, fresh, and delicious flavors that is so true to Jennie’s cooking style. My entire family enjoyed this salad and I woke up thinking about it the next day, eager to prepare it for friends.
This recipe takes hardly any time to pull together and it is one that is guaranteed to impress.
Chickpea, Parmesan & Fennel Salad
1 TBS apple cider vinegar
2 TBS extra-virgin olive oil
1 lemon, juiced
pepper, fresh ground
1/2 bulb of fennel, thickly sliced
1 1/2 cups cooked chickpeas
1/4 cup flat leaf parsley, torn into pieces
1/2 cup shredded Parmesan cheese
1/4 cup Marcona almonds, coarsely chopped
1/2 tsp lemon, zested
(my addition to this recipe)
In a large bowl, whisk together vinegar, oil and lemon juice until well combined. Season the dressing with salt and pepper to taste. Add the fennel, chickpeas, parsley, and cheese to the bowl. Toss together to combine.
To serve, spoon the salad onto a large platter, and sprinkle the almonds on top. If using, add lemon zest.
Time saver- The salad can be prepared up to an hour in advance. Allow to sit at room temperature, and it will marinade in the juices. Wait to add the almonds until serving so that they remain crunchy.
Graciously reprinted with permission from Jennifer Perillo and Running Press.
Need more of Jennie’s food?…you can buy her book on Amazon and you can check out these other great posts!