Here are some recent salads I've tried:
Citrus Fennel Salad
4 C thinly sliced fennel bulb (about 2 bulbs)
2 C orange sections (about 3 peeled oranges)
1 C lemon sections (about 2 peeled lemons)
1/2 C thinly sliced red onion
2 T chopped mint (fresh is best)
1 T chopped fresh parsley
1 T chopped fennel fronds
1 T virgin olive oil
1 T lemon juice
1/2 t salt
1/3 t fresh ground pepper (opt.)
Combine ingredients in a large bowl; toss gently to coat. Chill 1 hour. Makes 6-8 servings.
Strawberry, Cucumber, & Basil Salad
4 C hulled strawberries, quartered (about 2 pints)
2 T thinly sliced fresh basil
2 t balsamic vinegar
1 t sugar
2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
1 t lemon juice
1/4 t salt
1/4 fresh ground black pepper (opt.)
Combine first four ingredients in a large bowl and toss gently to coat. Cover and chill for 1 hour. Combine cucumbers and juice and toss to coat. Add this and salt and pepper to strawberry mixture and stir to combine. Serve immediately. Yield: 4-6 servings.
3 comments:
Both salads sound very yummy. (Especially now that lunch time is getting near!) ~Alison
So pardon my ignorance, but what exactly is fennel, anyway? What does it taste like?
Fennel has a littie bit of a licorice quality to it. Not quite as much as anise, but it is there. It is a bulb but has stalks (that have a celery texture) and fluffy scruff (for lack of a better description) on top called "fronds." You can use all three parts. And fennel is a natural appetite suppressant! One of my favorite things about it. -rlr
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