June 8, 2013

Two Great Fennel Salads

by Anja

I have to admit I've never been a huge fennel lover. But this healthy bulb is growing on me. Especially now that I discovered two great salads. The recipe for first one was kindly shared by my friend Michael; the second one I simply put together by playing around with what I had at home. Both are simple, and the citrus fruits give the fennel some freshness that makes it all so much more appealing to me. In the last few weeks both salads have become a staple at our lunch or dinner table, adding healthy and simple salads to our meals. Give them a try!

Fennel Salad with Lemon Zest and Parmesan Cheese
(serves 2-3)

2 fennel bulbs
zest of 1 organic lemon
parmesan or grana padano cheese, freshly shaved (use as much as you like)
extra virgin olive oil
balsamic vinegar
salt of your choice (I use fleur de sel)
freshly ground pepper

Thinly slice fennel and arrange on a serving platter. Add lemon zest and shaved parmesan cheese. Splash some olive oil and balsamic vinegar on top, season with salt and pepper.

Fennel, Avocado & Grapefruit Salad
(serves 2-3)

2 ruby grapefruits
2 avocados
1 large (or 2 small) fennel bulbs
extra virgin olive oil
salt of your choice (I use fleur de sel)
freshly ground pepper

Thinly slice fennel; peel and chop grapefruits and avocados. Arrange on a serving platter, splash some olive oil (and any leftover juice from cutting the grapefruits) over the salad, season with salt and pepper.


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