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Okay, I found a solution to my salad drama. Fennel!!! I freaking love the stuff - if it's roasted, usually, but maybe I can try shaving it very finely... For about 10 months of the year I forget it exists... got some green apple, pea shoots, arugula, Victorian walnuts, have a carrot and if I can find some raisins I'll chuck them in for colour. Amazingly, the fancy grocer had no oranges of any kind, so I've grabbed a lemon for acidity. That should do it, I hope!
Fennel & orange is fantastic. You may keep the walnuts.
I'm going to attempt to jump-start my new years resolution of spending less time on devices and more time with my hands so I'm going to start off by attempting to do honey roasted walnuts.
I also bought a shittonne of green beans as a backup so I am going to painstakingly start cutting them and prepping that now as a light and mildly curried side dish.
I like green beans with insanely garlic vinaigrette and toasted almonds. A possible riff?
Hmmm. Maybe something to try next time... Just finished making the "curry" (really just steam cooked with slow cooked onions and cinnamon quills in oil, and a dash of turmeric and coriander powder). It's a fusion xmas since the olds are gonna want some rice and curry so that's my backup contribution.
I had a bit of raw fennel before I chucked one bulb in thr oven (also as a backup for the raw one) and it was surprisingly light in that dreaded aniseed flavour. Thanks, fancy grocer