Oh, how I love fennel. Why did it take me 26 years to discover fennel?
Anyhow, this recipe is courtesy of Cooking Light. I cut the original recipe in half, (adjusted amounts are listed here,) because six servings of any salad (even a really fabulous one) is too much for me!
Toss together and chill 30 minutes before serving:
2 cups thinly sliced fennel
1 cup orange sections
1/2 cup lemon sections
1/4 cup thinly sliced red onion
1 tablespoon minced fresh mint
1 1/2 teaspoons minced fresh parsley
1 1/2 teaspoons minced fennel fronds
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
This salad is awesome -- salty, sweet, and sour. Mmmm fennel! It's also very pretty -- white, orange, green, and purple. I thought the lemon sections would be weird, but they aren't -- sour, but appropriately so.
6 comments:
Like paella, i don't think i've ever consciously had fennel. What is wrong with me!? Thanks fot he head's up on this...
no worries -- I discovered fennel less than a year ago. I love it so much . . . ! I love what becoming vegetarian has done to my diet -- I've discovered so many new vegetables and fruits I had never heard of until I cut out meat (and now most eggs and dairy products!) And people wonder what vegetarians eat!?!
This sounds soooo good. All those combos together, yum! I bet it looked pretty.
I wish I could love fennel. I think it's the licorice flavour that turns me off.
HELLOO
I found a computer YAY
I've never eaten fennel before :-O
But reading this rav review, looks like I should be trying it soon.
Teddy
Leslie, it is VERY pretty! :) Company-worthy, for sure!
Megan, that's too bad . . . I've always liked black licorice, even as a little kid. Where has fennel been all my life? :)
Teddy, hope you're having a great trip! Definitely try fennel, unless, like Megan, you don't care for black licorice flavor. It's not very strong, but definitely present.
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