Print Friendly, PDF & Email

Here is a fresh clean good for your health salad made with Fennel! 
Sweet fennel has a hint of anise flavor, so adding fresh lemon juice and good green olive oil brings out its clean, almost fruity flavor. Using slightly salty Parmesan cheese and the bright tartness of the green apples is a perfect mix of flavors refreshing to the palate. Add the fronds above the fennel bulb because those contain a number of important vitamins, such as vitamins D and B6! Fronds look like dill and their texture is feathery. They are attached to the stalks that grow out of the fennel bulb.
HEALTH BENEFITS OF FENNEL!
The nutrients in fennel are linked to many health benefits, heart health, cancer, and inflammation.
It’s used for tea to help with indigestion, IBS, bloating, and constipation.
Helps to regulate blood pressure, water retention, purifies blood, helps improve eyesight.
The Vitamin and mineral content found in fennel contributes to building and maintain bone structure and strength.

MAKE THE LEMON VINAIGRETTE AND BALSAMIC GLAZE FIRST!  RECIPE BELOW.

INGREDIENTS

SERVE 4

2 large fennel bulbs, sliced thinly on a mandoline to yield about 4 cups

1 cold green apple, cored and sliced on a mandoline to 1/8-inch thickness. Squeeze 3 tablespoons of fresh lemon juice over apples to keep them from turning brown, set aside

1/2 teaspoon kosher salt and cracked black pepper

10 mint leaves, coarsely chopped

1-1/2 cups shaved Parmesan cheese

4 sprigs fresh dill, delicate leaves only

8 to 10 fennel fronds

20 whole pecans

4 lemon wedges

Balsamic Glaze, store-bought or homemade, recipe below

Lemon Vinaigrette, recipe below

INSTRUCTIONS

Scatter the fennel in a serving bowl, and add the apple, salt, pepper, and mint.

Add 1/3 cups lemon vinaigrette and toss together.

Adjust the seasoning by adding more salt to taste.

Serve with a lemon wedge on the side.

Scatter the parmesan cheese, dill, fennel fronds, and pecans on top.

DRIZZLE BALSAMIC GLAZE OVER THE TOP.

 

 

LEMON VINAIGRETTE

INGREDIENTS

Serves 6

¾ cups extra virgin olive

1/3-cup fresh lemon juice

½ teaspoon kosher salt

½ teaspoon cracked pepper

½ teaspoon ground cumin

1- garlic clove peeled and smash open

Place all of the ingredients in a mason jar, screw tightly with a lid and shake vigorously to combine

BALSAMIC GLAZE

1 (16.9 fluid ounce) bottle balsamic vinegar

Pour the whole bottle into a small saucepan and bring to a boil over high heat. Lower heat to medium-high and continue to boil until the vinegar starts to thicken and forms syrup-like consistency, about 15 to 20 minutes. Be careful not to thicken too much, or you will end up with a thick black goop.

To test, use a wooden spoon if the syrup coats the back of the spoon it is ready to remove from the heat. Let it cool to room temperature before you store it in the refrigerator. I use a needle nose plastic, bottle to store my glaze after it has cooled. It will last up to a month in the refrigerator. It is easier to work with when it is chilled.

INSTAGRAM @cristinacooks  https://bit.ly/3cHzCVj

INSTAGRAM @ flourish_bodymindsoul   https://bit.ly/2yxdjDd

EAT & LIVE "WELL"!

FOR YOUR BRAIN, HEART & GUT HEALTH!

AMAZON  https://amzn.to/2XZFBRr

FOOD IS MEDICINE FOR YOUR BODY!

EAT, AND LIVE “WELL”!

PART OF THE PROFITS FROM FFT GO TO “THE WOMEN’S ALZHEIMERS MOVEMENT”.

VISIT OUR “FLOURISH” WEBSITE!