Fennel is known for its licorice like flavor. The white bulb and green fronds are the only edible part of the plants, not the hard stalks. It’s bulb is a great source of energy, potassium, vitamin C, and other dietary fibers. In the Indian subcontinent, after a meal fennel seeds are consumed to eliminate bad breath and help with digestion. This week’s recipe is another classic for a quick easy meal from Joel’s cookbook.
Fresh Green Salad
- 6-8 cups Lettuce or mixed greens, sliced or diced or ripped 1-2 cups
- Spicy greens (arugula, mustard, mizuna, etc.)
- 1 cup Mixture of fresh, crisp vegetables (carrots, radish, salad turnips, fennel, kohlrabi, peas, etc.), shredded or sliced thin
- ½ cup Nuts (almonds, walnuts, pecans, etc.), toasted and chopped
- ½ cup Dried fruit (raisins, dried cranberries, apricots, etc.) to taste
- Favorite dressing
Combine all ingredients and toss in a large bowl to incorporate dressing. Serve with boiled eggs, grilled chicken, or beef for more of a meal.
Other Produce Recipes:
Roasted Beets with Fennel and Bonito Dressing