That's a Wrap!

Last year, you may remember at the beginning of the school year I posted these lettuce wraps I created for dinner on the fly.  As one of my birthday celebrations, we were taken to Cin-Cin.  So fun.  Happy little plates.  Tasty wine. They made soba noodle lettuce wrap with a confit of fennel and green apple with micro greens and fried shitake mushrooms.

One bite of these babies and I was hooked.  A lovely vegetarian alternative.  A challenge had been set!  So this is my version.  They look and sound far more complicated than they are.

Soba Noodle Lettuce Wraps with Fennel and Green Apple Confit and red chile aoili

1 pkg. whole wheat/buckwheat soba noodles cooked according to pkg. directions

Cilantro/Mint Vinaigrette

1 bunch cilantro. stems removed

1 bunch of mint, stems removed

1 small clove garlic

½ c. olive oil

1/3 c. rice vinegar

4 TBSP. red wine vinegar

1 tsp sea salt

½ tsp ground white pepper

 

Place all ingredients into a food processors and process for about 4 minutes.  Herbs should be finely minced.  Toss cooked and cooled noodles with vinaigrette and set aside

 

In another bowl mix:

½ c. mayonnaise

4TBSP. red chili oil

1 tsp. red chili flakes

2-3 TBSP. lemon juice

 

Whisk together until everything is mixed and consistency is runny.  If thick add more lemon juice.  Seat aside

 

Julienne one large green apple, skin on.

 

In a sauté pan heat:

2 TBSP butter

1 TBSP canola oil

1 bulb of fennel/anise, in inch long matchsticks

1 shallot, minced

salt

 

Saute anise and shallots in melted butter and oil over high heat until just al dente, about 5 minutes.  Cool to room temp.  Add apples to fennel mixture.

 

Heat 1-2 inches of canola oil in deep pan.  When oil is hot, fry shitake mushrooms until crispy.  Remove from oil.  Drain over a paper towel. Salt with sea salt.

 

Assemble:

For each lettuce cup, take one leaf of butter lettuce,  drizzle a small line of the red pepper mayo on lettuce.  Take a generous spoonful of soba noodle mixture and twirl fork so that all of the noodles make a neat nest around the fork.  Slide off fork on top of lettuce and mayo.  Add a small handful of confit.  Top with fried mushrooms and micro greens.

 

 

Comments

[Mel]

This is such a gorgeous dish. I would be honored if you would submit the recipe to our December's BATTLE FENNEL and participate in the fun!

Please click here for more details: http://tiny.cc/ySuy6

I love your blog by the way :) What fantastic recipes and photos. I added it to my reader.