What to do with Fennel!

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I love fennel, and do not understand why it is not more popular…but alas, a lot of people simply don’t know what to do with it.  I got a nice, big bulb of it in my organic produce delivery this week, so thought I’d share a couple of recipes.   Here is a recipe for my favorite fennel salad.  I love this, could live on this alone, and would be perfectly happy if this was the only thing I ever had to eat! 😉

fennel salad with oranges

Fennel Salad with Spinach or Arugula:

2 cups of baby spinach or baby arugula

1 large fennel bulb, sliced thin

.5 cup of ricotta salata cheese, grilled

.5 cup sliced almonds, toasted

1 blood orange, peeled and sliced

 I like  to use the orange vinegar from Trader Joes and make a nice, salty vineagarette.

Add dressing and toss everything together.

Enjoy!

(You will…because this is an AWESOME salad!!)

I received a very good salad recipe in my inbox this morning, and it contained fennel, so I decided to share it with you here.  This one is from Whole Foods.

fennel salad

Pink Lady Apple Salad with Bibb Lettuce, Blue Cheese, Shaved Fennel, & Spiced Walnut Vinaigrette

Ingredients:

2 cups Pink Lady apples, sliced
2 heads bibb lettuce
1 head fennel, thinly sliced
1/2 cup Maytag blue cheese, crumbled
1 shallot, minced
Spiced walnuts (see below)
Walnut vinaigrette (see below)

For the Spiced Walnuts:
1 cup walnuts
2 tablespoons egg whites
1/2 cup brown sugar
2 teaspoons cayenne pepper

For the Walnut Vinaigrette:
3/4 cup walnut oil
3/4 cup champagne vinegar
salt and pepper to taste

Procedures:

1. Pre-heat oven to 300F.

2. In a bowl, beat together the sugar, egg whites & cayenne pepper. Add walnuts and toss to combine.

3. Lay nuts on a baking sheet with parchment paper. Bake for 30 minutes or until golden brown & crispy. Allow the walnuts to cool, then break them up and transfer to an airtight container.

4. To make the vinaigrette, whisk together the vinegar, oil, salt and pepper.

5. In a large bowl, toss the lettuce leaves with vinaigrette to coat. Season to taste with salt and pepper. Top with apples, fennel, blue cheese, shallot, and spiced walnuts.

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