Dinner Tonight: Fennel Salad
In my organic bin last week, I received beautiful and fragrant fennel. Although the idea of fennel has always been intriguing, I had never cooked with it before. Fennel tastes like anise or licorice and you can use the whole plant. I decided to try this fennel salad recipe and it was refreshing and so tasty!
Nutritionally, fennel is a source of iron, vitamin C, and potassium. It also has been used to aid in digestion, anemia, and even respiratory issues.
Fennel, Apple and Celery Salad
- 1/2 cup thinly sliced fennel
- 1/2 cup sliced celery
- 1/2 cup red seedless grapes, halved
- 1 red delicious apple, peeled, cored and chopped
- 1/4 cup toasted, chopped walnuts
Poppy Seed Dressing
- 1/4 cup plain yogurt (I used Greek)
- 1 Tbsp honey
- 2 tsp lemon juice
- 1/2 tsp Dijon mustard
- 1/4 tsp poppy seeds
- Pinch of salt
- Pinch of paprika
In a large bowl, whisk together yogurt, honey, lemon juice, mustard, poppy seeds, salt, and paprika until smooth. Add fennel, celery, grapes and apple; toss to coat.
Serve sprinkled with walnuts. I served this fennel salad with a side broiled pickerel, but any light flavored fish would be a nice complement.
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