The following two fennel salads take advantage of delicious summer ingredients available at the downtown open air market or at HIT, and require about 5 minutes to prepare.
If you've never chopped fennel before, it's easy, but you may wish to look at these instructions:
http://www.cookthink.com/reference/129/How_to_prep_fennel
Citrus Fennel Salad (Serves 1)
This salad is especially good in the winter, as the ingredients are readily available but have the bright, light flavors of summer.
Ingredients:
- 1 fennel bulb, chopped into thin crescents
- 1 tsp diced fennel fronds from the tip of the bulb
- 1/2 ruby red grapefruit, peeled & chopped into wheels or wedges
- 1 tablespoon cashews or almonds
- Sprinkle of tasty olive oil
- Sea salt & fresh pepper to taste
- Optional: Feld salat or arugula can also be added for additional vitamins
- *I find the fennel, citrus & olive oil combine to make a nice dressing. But you may like to add a little balsamic or white wine vinegar.
Instructions:
Chop, assemble, eat.
Strawberry Fennel Salad (Serves 1)
An aged balsamic vinegar with strawberries is a stunning match.
Ingredients:
- 1 fennel bulb, chopped into thin crescents
- 1 tsp diced fennel fronds from the tip of the bulb
- A handful of sliced, fresh strawberries (so good in Germany!)
- 1 tablespoon cashews, almonds or walnuts
- Sprinkle of tasty olive oil
- Sprinkle of balsamic vinegar
- Sea salt & fresh pepper to taste
- Optional: crumbled mild blue cheese or gorgonzola
Instructions:
Chop, assemble, eat.
*If you're patient, you can slice & marinate the strawberries in 1-2 teaspoons of balsamic vinegar about an hour ahead of time in the fridge with a tiny spoonful of sugar.
**Strawberries & balsamic vinegar make an excellent dessert marinated with a little more sugar & served atop whipped cream or quark.
Now you know what I am eating most of the time for dinner.
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