Two Favorite Salads: Fennel, Cucumber And Mint & Roasted Trout, Watermelon Radish and Dandelion Greens

fennel cuke salad

The month has been busy at work with a few really cool cookbooks I got to photograph, meetings for other books that will be shot that I can’t wait to shoot and work on. Long days at work left me little time at home, most of which was devoted to plan and execute the workshop I taught on Saint Simons Island with my friend John. Oh man…this workshop will stay in my memory as one of my favorites. Teaching with a friend is a wonderful experience, but teaching with someone you consider family is even better. We plan to do this again next year so stay tuned!

 

fennel cuke salad

This past weekend I got to workshop with Tami, my other sibling in a parallel universe at the Mixed conference in the mountains of Virginia. We had a special three hour workshop in addition of our session and we decided to throw the attendees a real challenge by styling brown food, a very brown chickpea stew… Ugly food turned sexy and appealing under their cameras. We were thrilled to see how they embraced the challenge!

 

Trout Salad

It feels good to take a few days off from work and do these. They are revitalizing to me. They are of course taxing on the brain and body but I love being able to share the experiences and resources garnered along the years. And meeting really talented folks who only need a little push to start unleashing their creativity and owning their talent. Watch out world, there are some pretty gifted photographers coming your way!

 

Trouts

Traveling always takes a toll on the body and the diet. While I try to make good choices, I do lose my willpower once in a while and can’t always find the things that truly feed me happy such as lots and lots of veggies and fish. In between two trips and loads of late evening shooting, I make a point at eating both. Lots of salads with grilled fish, lots of soups with poached fish and variations galore.

 

Radish Salad

These two salads are current favorites. A fennel and cucumber salad adorned with scallions and mint with a light splash of oil and vinegar. The other one is a watermelon and dandelion greens salad right from the farmers market bounty that I find right now, topped with roasted trout and a simple vinaigrette. Easy to make, simple and refreshing. A perfect little detox on a plate in between a few road trips or a couple of holiday meals.

 

Trout Salad

Have a wonderful week and a cozy Thanksgiving!

Fennel and Cucumber Salad:

Serves 4 

Ingredients:

4 scallions

1 seedless cucumber

1 fennel bulb

1/3 cup fresh mint leaves

one lemon

oil and vinegar to taste

salt and pepper to taste

Instructions:

Cut the scallions lengthwise, keeping all of the white parts and most of the green. Place in a bowl of ice water (it will make those lovely scallion curls) while you prepare the rest of the ingredients.

Slice the cucumber and fennel into thin slices using a mandolin or a sharp knife. 

When ready to plate, layer the cucumber and fennel slices, top with the green onion and mint leaves. Grate half the lemon over the salad and season to taste with the olive oil, vinegar, salt and pepper. Serve immediately.

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Roasted Trout, Watermelon Radishes and Dandelion Greens Salad:

Served 4

Ingredients:

4 small whole trouts (cleaned)

1small bunch each parsley, thyme, oregano, rosemary

4 lemon slices

salt and pepper

6 cups dandelion greens (washed and stems removed) (or use arugula)

4 watermelon radishes (or 8 regular radishes)

4 scallions

vinaigrette (see recipe here)

Instructions:

Preheat the oven to 400F.

Place on a baking tray lined with parchment paper. Make 4 small herb bunches with a little bit of parsley, oregano, thyme and rosemary. Place a slice of lemon on each trout, an herb bouquet and tie them to the trout with a piece of twine. Season with a little salt and pepper. Roast the trout for about 10-12 minutes. Let cool. Remove the herbs and skin from the trout and flake carefully the flesh into a medium bowl. Be careful of the bones! 

Assemble the salad by combining the greens, radishes, scallions and trout in a large bowl. Toss with about 1/4 to 1/3 cup vinaigrette and serve immediately.


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Comments

17 responses to “Two Favorite Salads: Fennel, Cucumber And Mint & Roasted Trout, Watermelon Radish and Dandelion Greens”

  1. Anonymous Avatar
    Anonymous

    The first salad looks like its is spring again !!
    I just bought Plate to Pixel and it is so great ,full off inspiration for a beginner like me.
    Thank You!

  2. argone Avatar
    argone

    J'aime beaucoup la betterave chioggia pour les shootings elle est si photogénique ! un peu froid en ce moment pour les salades, mais je garde la recette sous le coude tout de même !

  3. Anonymous Avatar
    Anonymous

    Oh my goodness, these are simply stunning! I've never so desperately wanted to try a salad before!

  4. Ondina Maria Avatar
    Ondina Maria

    It's always great to hear from you and see your delicious photos.

    When times slips away it's really hard to manage a good meal, but from what you are sharing with us today, you're definitely on the right track!

    Happy Thanksgiving!

  5. aline Avatar
    aline

    Oh! those recipes looks so good! I will begin with the fennel salad. I love this vegetable!! thanks for sharing Helene!

  6. Unknown Avatar
    Unknown

    i love your blog! picturs, writing, everything!

  7. Unknown Avatar
    Unknown

    Loved seeing you again Helen and your workshop was so inspirational, thanks! Scott and Chris 🙂 🙂

  8. Anonymous Avatar
    Anonymous

    Helene,
    I love roasted trout and this reminds me I need to make it again. Yummy recipe and mouth watering photos. This could be my day after turkey day dinner.

  9. La Torontoise Avatar
    La Torontoise

    Love the green salad! So fresh, Never before have I tried mint leaves with scallions…
    Thank you!!

  10. Ilke Avatar
    Ilke

    It is refreshing to see some greens on the screen this time of the year. I do try to eat more salad before and after big holidays just to balance my body. Need to add more fish definitely.
    I am sorry to have missed Mixed this year. I went there last year, thinking you would be there. This year, the schedule did not work out with school. Hopefully one day, I will be able to join your workshops.

  11. Ilke Avatar
    Ilke

    It is refreshing to see some greens on the screen this time of the year. I do try to eat more salad before and after big holidays just to balance my body. Need to add more fish definitely.
    I am sorry to have missed Mixed this year. I went there last year, thinking you would be there. This year, the schedule did not work out with school. Hopefully one day, I will be able to join your workshops.

  12. Lulu Avatar
    Lulu

    I've been trying to think of a different salad for a dinner party this weekend and you may have just solved the problem. Thanks!

  13. Rocky Mountain Woman Avatar
    Rocky Mountain Woman

    I love that top photo – perfection!

  14. Michelle Avatar
    Michelle

    I love the idea of the cucumber and fennel salad but not sure how I feel about the addition of mint to it. I love eating cucumbers with just about anything so I think I will give this recipe a shot this week. Thanks!

  15. OneHundredRoads Avatar
    OneHundredRoads

    Delicious! I made the fennel cucumber salad last night. Great photos as well. Thanks for sharing.

  16. Vicki Avatar
    Vicki

    What are the little pink bits in the fennel and cucumber salad? They really set it off visually!

  17. Helene Avatar
    Helene

    Vicki: pink peppercorns.

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