Fennel Salad and Fusilli Pasta
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 fennel bulb, trimmed
1/4 cup thinly-sliced red onion
1 teaspoon Champagne vinegar
1 tablespoon olive oil
cracked black pepper
salt to taste
4 Belgium endive leaves thinly sliced
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 cups pitted cured black olives
1 teaspoon minced garlic
1/2 cup olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh marjoram
2 tablespoons chopped fresh thyme
1/2 teaspoon crushed red pepper flakes
salt to taste
freshly-ground black pepper, to taste
1 pound fucilli, cooked very al dente and cooled
1/4 cup freshly-grated Parmesan cheese

Preparation

1 For The Salad: Using a mandoline, thinly shave the fennel. In a bowl combine the fennel with the onion, vinegar, olive oil, plenty of black pepper, and salt. Let sit for 5 minutes. Add the endive and parsley. Toss. Taste and adjust the seasonings. 2 For The Pasta: Place a large pot of salted boiling water on your stove. In a large service bowl, combine the olives, garlic, olive oil, basil, parsley, marjoram, thyme, pepper flakes, salt, and pepper. Mix to combine and allow to sit for 5 minutes. 3 Drop the pasta into the hot water and allow to heat through for 1 minute. Drain well and immediately add to the service bowl. Toss to coat, top with the cheese and serve.