This week’s post is a salute to leftovers. I’m not big on eating yesterday’s meal again, especially when meat is involved, but today we’ll do a cold lunch from a hot dinner. Cold pasta salad is a great way to finish up cooked meats that don’t reheat so well. The last post on Mahi Mahi yielded a considerable amount of delicious, moist fish. Today we’ll make leftovers new with pasta, herbs and even fruit!
Ingredients: penne pasta, fresh fennel bulb with fronds, lemon zest, sea salt, and fuji apples
- fill a large bowl with water and squeeze lemon juice in the water
- slice 1 fuji apple and submerge slices in lemon water to keep them from browning
- pluck some fronds from the fennel and set aside
- slice fennel bulb into bite sized pieces
- zest a lemon
- toss cooked penne pasta with 2 tablespoons olive oil, the juice from 1 lemon and a generous pinch of sea salt until coated
- fold in chunks of cooked mahi mahi, apple slices, and chopped fennel bulb
- garnish with lemon zest and fennel fronds
It’s a gorgeous, healthy and hearty dish! Enjoy!
food photographer, food photography, los angeles, crystal cartier
What?!! Oh. Yum! I always love fish and fruit; this one is great for fall.