I absolutely have to tell you about this fennel salad. It is amazing! Simple to make, has few ingredients, ready in 10 minutes and has no fat! What what! Yeah so that’s why I had to tell you.
I started making this dish about a year ago after being inspired by someone elses idea. I wish I remembered who you were to give you a shout out and credit for this incredible dish but I don’t. All I can say is Thank You! And share this salad with all of you because it’s a must make this summer. So get to it!
Lets see, do you have a red onion on hand? Cucumber, lemon and salt? Okay great, now all you need to do is go buy some fennel, unless you are a fennel freak and always keep it stocked or something.
Back in the days they used fennel as an ingredient for absinthe, which was actually intended for medical use and later became a common alcoholic drink. Seems that kind of thing happens a lot. Drugs initially being used as medicine and then become recreational, abused and illegal. Hmm.
Fennel ain’t no drug but it is a great source of Vitamin C, potassium, fiber and is chock full of these anti-inflammatory, cancer fighting phytonutrients called anethole. So in addition to lowering your blood pressure, reduce bloating and zapping dangerous free radicals, fennel can help protect your body from cancer. Wahoo!
It also has this unique anise flavor, similar to black licorice but not really too much cause I hate black licorice and I love fennel. This salad is a killer way to prepare the fennel because the super thin slices give you just the right kick in each bite. It’s a raw salad too, obvi, but I think it’s still important to point that out. Eating raw is thought to be the one of best way for us to fuel our bodies. No heating means no damage to the protein structures, minerals, vitamins and other important micronutrients that exist in our food and we desperately need for maximum functioning. And I don’t know about you but I’m all about maximum functioning with minimal effort. No cooking involved? 10 mins? Raw it is!
All you have to do is slice everything (except the lemon) with a really sharp knife. Carefully of course. Thin as can be. Unless you are totally awesome and have one of those cool mandolin things. Oh I am so jealous of you. Also please don’t use my fennel as a reference, it was a bit too thick. Try the cucumber thickness as a starting off point (to start negotiations.) <– ah another Clueless quote. Can’t get enough these days.
Squeeze lemon, skip the seeds and sprinkle salt.
Enjoy right away or let it marinate for a few while you get the other parts of your dinner ready. It was the perfect light side for chicken milanesa and Bulgar. What are you having for dinner tonight?
Raw Fennel Salad
1 bulb organic fennel, keep the tops for garnish and flavor
1/2 medium red onion
1/2 organic cucumber
~2 Tbsp fennel tops, finely chopped
2 lemons, juiced
1/2-3/4 tsp kosher salt
Thinly slice fennel, onion and cucumber. Pour juice over and add salt. Sprinkle on fennel tops. Massage ingredients with cleans hands until combined. Great crunchy texture day one, less crunchy day two (doubt it will make it much longer.) Delicious every time.
~lTags: Cucumber, Fennel, Lemon, Salad