Even though we have a few tired and true ways that we like our fennel, I am always looking for something else to do with it each year when it makes its appearance in our share. As I was looking through several cookbooks, I kept finding a similar recipe for fennel with a lemony dressing. I chose one that used only ingredients I had on hand, always a bonus in my book. My husband and I really liked it, most of the kids thought it was fine, but my 4 year old had three helpings!
Here’s the recipe for Fennel Salad from the Nourishing Traditions cookbook.
6-8 medium fennel bulbs I just used the one huge bulb that came in my share
3/4 c lemon pepper dressing (recipe follows)
6 oz good quality Parmesan cheese
Remove outer leaves of fennel, slice very thinly (I used my mandolin) and cut slices into quarters. Snip 2 Tablespoons fennel leaves into a bowl. Mix with the fennel slices and dressing. Arrange on 6 plates and top each salad with shavings of Parmesan cheese, cut with a cheese slicer.
Lemon Pepper Dressing
2 Tablespoons fresh lemon juice
1 Tablespoon raw wine vinegar
1/4 teaspoon sea salt
1/2 teaspoon cracked pepper
dash stevia powder
1 whole clove garlic, mashed
1/2 cup extra virgin olive oil
1 Tablespoon expeller-expressed flax oil This is to add extra omega 3’s. If you don’t have flax oil, just use a little more olive oil.
posted by Noelle @ In The Kitchen with Another Mama