Fennel Salad

iVillage Member
Registered: 04-01-2004
Fennel Salad
2
Tue, 06-22-2004 - 8:13am
FENNEL SALAD
1 small fennel bulb, cored and diced
1 small red onion, thinly sliced or diced
1 large ripe red tomato or 3 ripe plum tomatoes, diced
2 tbs. red wine vinegar or raspberry vinegar
2 tbs. olive oil (optional)
1 cup cooked kidney beans (optional)
Fennel is a veggie that tastes a little like licorice and looks like pregnant celery.
Use a small fennel bulb as the small ones are more tender than large ones. Remove the celery-like stems and dill-like leaves. You can use the leaves as a decoration, they are edible as are the stems, but the stems are tough.

Mix all ingredients in bowl, let marinate for at least one hour in the refrigerator, stir occasionally. Stays 1-2 days in the fridge, if it lasts that long, altho it does taste better the first day. Can make in larger quantity.

                         


     

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iVillage Member
Registered: 01-03-2006
In reply to: cl_cathy205
Tue, 06-22-2004 - 10:06pm
Cathy,

Sounds great!

Very similar to my all time favorite salad is fennel and orange salad with balsamic vinaigrette (ala Little Italy) which would be good for phase 2.

ORANGE & FENNEL SALAD

1 small fennel bulb, cored and diced

2 large oranges -

2 tbs. balsamic vinegar

2 tbs. olive oil

Thinly slice fennel root. Peel orange and cut into sections removing all pith and membranes. Sprinkle vinegar and oil. Serve.

Enjoy!

Karen :)

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iVillage Member
Registered: 04-01-2004
In reply to: cl_cathy205
Tue, 06-22-2004 - 10:09pm
This does sound wonderful with the addition of the orange (for phase 2).
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