In my family, we eat a salad nearly every day. This time I decided to come up with something a little bit different using seasonal ingredients.
The more I learn about fennel, the more excited I am to grow it this year in my garden. (Yes, it's the time of year that I have dirt and growing on my mind!)
It's a delightful herb with a wonderful aroma of anise (black licorice). The bulb is usually eaten raw in salads or chopped and cooked like a root vegetable. The greens can be used as aromatic garnishes to top all kinds of dishes.
Fennel also has medicinal qualities: it aids in digestion, soothes colic in babies and is a remedy for coughs.
Harmony Of Flavors
It has found a nice place for itself in this salad alongside cooked beets, blood oranges and red onions.
To top it off, I made a citrus vinaigrette of freshly squeezed orange juice, infused with red onions and fennel.