Do you know what my favorite food is? Salad. Seriously– I am obsessed with vegetables. Everyone who loves me knows that the way to my heart is on a sea of veggies, including but not limited to kale, radicchio, eggplant, mushrooms, pea vines, cauliflower and fennel.
Yes, FENNEL. It’s funny because I absolutely loathe black licorice but I am obsessed with fennel. Crunchy, slightly sweet and absolutely divine when roasted, fennel is tops in my book.
This salad recipe is a total winner because it has not only fennel but another under-appreciated vegetable– celery– plus radishes, all the seeds and a zingy dressing. It’s the bomb.
CRUNCHY FENNEL, CELERY & RADISH SALAD WITH TOASTED SEEDS
Ingredients:
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2 medium fennel bulbs ⠀⠀
2 celery hearts ⠀⠀
1 bunch or about 8 radishes ⠀⠀
3 T sunflower seeds, toasted ⠀⠀
1 t poppy seeds ⠀⠀
1 t black sesame seeds ⠀⠀
1 t white sesame seeds
1 bunch parsley ⠀⠀
1 T grainy mustard ⠀⠀
1 clove garlic ⠀⠀
zest and juice of 2 lemons ⠀⠀
1/2 t salt ⠀⠀
1/4 c extra virgin olive oil ⠀⠀
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Thinly slice veggies. In a food processor, add parsley, mustard, garlic, zest and juice of 2 lemons & salt. Pulse until coarsely chopped. With motor running drizzle in oil. Pour over veggies, toss gently & add seeds.⠀
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clare barboza 