Tuesday, July 16, 2013

Thrive Short Order | Shaved Fennel Salad with Arugula and White Balsamic


Fennel is one of those vegetables we don't tend to hear much about these days. A shame, really, as the raw crunch and unique sweetness is a nice paring for warm weather. Combined with arugula along with a light balsamic vinaigrette and this recipe comes together in a flash. Not only that, but it's a nutritional powerhouse, chock-full of vitamin A and C as well as iron from the greens. And chipotle pepper adds a surprising smoky kick. Use as a side for grilled chicken or fish. It can certainly hold its own as a light meal too. Whichever you choose, make sure to share with good conversation and friendship.




Shaved Fennel Salad with Arugula and White Balsamic

Yield: 2/4 as main or side

*As always, choose organic and locally sourced ingredients for ultimate flavor, nutrition and health.

Ingredients . . .

3 medium fresh fennel bulbs

2 cups arugula

1/4 cup white balsamic vinegar

1/2 cup extra-virgin olive oil

1 small shallot, finely chopped

Himalayan or Celtic salt to taste

1 teaspoon chipotle red pepper flakes

Method . . .

Slice green stalks from the top of fennel and set aside. Next, shave the flat bottom with a wide peeler, removing  only the tough surface. With a mandoline* set for a very thin cut, shave fennel lengthwise. Transfer to a medium mixing bowl and set aside.

In a small bowl, whisk balsamic, oil, shallot and salt. Pour over fennel and toss well. Add washed arugula and gently toss one more time. Divide among plates and sprinkle with pepper flakes. Enjoy with those you hold dear.

*If you do not own a mandolin, simply use a wide vegetable peeler.

"We all eat and it would be a sad waste of opportunity to eat badly"

                                                                         -Anna Thomas


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