I have a lot of fennel from our adventure Saturday, I went overboard picking it. I’m a sucker for all-you-can-pick organic produce, what can I say?
I’ve always wanted to get more creative with fennel since the stuff grows as a weed all over the place here. And it’s a good source of phytonutrients for strong antioxident activity and an anti-inflammatory. You can read more of the science stuff here. Fennel fronds have a licorice like flavor that I used to pick and eat all the time as a kid, it takes me back to fun, simpler times playing outside during summer vacation. I miss summer vacation… Anyway, I scoured the web for recipe inspiration and came across this recipe on Oprah’s site … wait, Oprah? I didn’t have all the ingredients … like the endive, pear, teardrop tomatoes, and chopped almonds. But when has that ever stopped me?
I did have this work-of-art heirloom tomato from Saturday.
And some amazing figs I bought at the festival, they’d make a good alternative for the pear – right?
Micro-chopping fennel fronds is kind of therapeutic after a long day at work.
I tossed the chopped fennel in large salad bowl with ground mustard, white wine vinegar, and olive oil.
Then added the rest of the salad to the bowl using hemp seeds as an alternative for the almonds and thoroughly tossed.
And my huge, dinner salad was served.
The verdict? Excellent. It has a light dilly, licorice-like flavor that’s not too strong and paired perfectly with the tangy mustard. That chopped figs added a fun sweet & sour twist to the salad, it’s a fantastic summer flavor combo. And with hemp seeds and chopped avocado, it made a very filling meal.
What’s your favorite fennel recipe?