Fennel Salad


BASIC 8 DRESSING (make first)
2 tbs good olive oil
1 tbs fig or pear infused white balsamic vinegar
½ tsp honey
3 pinches real salt
5 turns on the black pepper mill
½ tsp Dijon mustard
1 pinch granulated garlic
3 pinchs ground fennel seeds
1/2 tbs ried fruit (pears, figs, raisins, etc.) finely minced

1 large or 2 small fennel bulbs, fawns removed and bulbs finely sliced with a mandolin
1/5 red onion finely sliced
1 celery stalk, finely sliced
sprinkle of pepitas
1 orange or grapefruit filleted

1. Combine the sliced fennel, red onion, and celery in a bowl and return to the fridge to keep cool - fennel tastes more intense if it reaches room temperature.

2. Add the pepitas and orange/grapefruit segments and gently toss with the dressing. Serve immediately. A simple chicken breast goes great with this salad.

Makes 2 servings

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