This may be the easiest salad you will ever make and one of the most surprisingly satisfying.
Fennel is one of those vegetables that often gets neglected in Western cuisine. In the Mediterranean, it is as common as carrots and celery. My first introduction to it was a roasted version – not my favorite. In its crisp raw state here, however, it is sublime and refreshing!
Fennel delivers more than its share of health benefits: It treats indigestion, protects the body from cancer, regulates blood pressure, supports brain function, boosts immunity, among other things.
If you’ve never tried it, here’s an easy recipe to get you started.
- 3-4 medium fennel bulbs
- ¾ cup Lemon pepper dressing
- 6 oz high-quality parmesan cheese
Lemon Pepper Dressing:
- 2 tablespoons fresh lemon juice
- 1 tablespoon raw wine vinegar (or Bragg’s Apple Cider Vinegar)
- ¼ teaspoon sea salt
- ½ teaspoon cracked pepper
- 1 clove garlic peeled, smashed, and chopped
- ½ cup best quality olive oil (California Olive Ranch)
- 1 teaspoon expeller-pressed flax oil
- Remove outer damaged leaves of Fennel – or gently peel any darkened flesh.
- Cut Fennel in half (the long way) and remove the core by cutting a small V at the root.
- Slice the fennel either across or the long way whichever you prefer.
- Snip some of the top leafy fronds off the bulb into a bowl with the slices
- Add the dressing and toss
- Garnish with freshly shaved parmesan cheese and a snip of the fennel frond.
“In 490 BC the Greeks defeated the Persians in a battle that was fought in a fennel field. Thus, one of the most famous battles in history was named after a vegetable. A runner raced 26 miles to carry news of the vistory to Athens. The word for fennel in Greek is Marathon” (From Nourishing Traditions, Sally Fallon)
(Recipe from Sally Fallon, Nourishing Traditions)