Fennel for summer!
I love Fennel! I feel like I have been doing research on how to use more of it for years. It used to be hard to find. However, I am seeing it more often… Even at Trader Joe’s!
For years, I have made a lentil dish with fennel, onions and carrots. I would toss it with chicken sausages and red wine vinegar. I would eat a whole bowl on the fennel and lentils. I will have to make and share that recipe soon. It is one of my favorites and even the girls will eat it.
Last night we went to the girl’s Dad’s for dinner to meet our Summer Nanny and her family. I was asked to bring some salads. I took three! Will requested a green salad with specific toppings, I wanted a quinoa salad with roasted zucchini and I decided on a fennel salad.
As we were eating, I felt like I had to warn everyone about the vibrant flavor of fennel. It is a very specific licorice flavor.
This is a super easy and beautiful Summer Salad.
Here is what you will need:
2 bulbs fennel (fronds removed)
1 cups cherry tomatoes (quartered)
One handful finely chopped parsley (either flat or curly)
1/3 Cup Red Wine Vinegar
2-3 Tbs Agave to taste
¼ Cup olive oil
Pinch sea salt to taste
- Slice the fennel bulbs over a bowl on a mandolin.
- Add chopped tomatoes and parsley.
- In another container, mix the vinegar, oil, agave, and salt. Mix well and toss with the salad.
Super easy, healthy, and refreshing!