Recipes - Chef Casey Thompson
What am I eating right now? What is going on right now? I will tell you. The seasons are about to change and that makes me look to food to inspire me.
Ingredients
- 1 shallot, minced
- 1 T fresh dill, minced
- ½ cup fennel, shaved on a mandoline
- 2 cups baby arugula
- 1 ½ cup iceburg lettuce, white part only, torn
- ½ cup good olive oil
- 2 T raspberry champagne vinegar
- ¼ cup pumelo, diced
- ¼ tsp fennel pollen
- 1 tsp salt
- fresh cracked pepper
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