I’m not dissing kale, but after I made this salad I’m still craving it a week later. I still don’t get why so many people tell me they don’t like fennel. I think it’s misunderstood. I’ve seen some people smell it and turn their heads away because it reminds them of black licorice, so they won’t try it. It doesn’t taste like licorice. It’s so versatile. You can shave it thinly for salads, roast the root simply with oil, salt, and pepper, puree it in a soup, or add it to the pot for slow cooked meat. I loved having a salad without lettuce or kale, that was so fresh, and crunchy, and works so well with olive oil and lots of lemon juice.
Thinly slice apples, fennel, and radish. Fennel in the bowl first, sprinkle a nice amount of salt, and massage the fennel. Then add sliced apples and radishes. Pour some olive oil, lemon juice, sliced tomatoes, and cilantro and mix it in. Taste it to see if there’s enough salt, lemon juice and olive oil. I think I used two lemons.
You can use other greens as well, collards, kale… I used cauliflower greens because I have some giant leaves in the garden.
Things I used from the box: celery, potatoes, jalapeno, and basil. (could have used the kale)
To make the cream sauce, boil a few potatoes. Then use a potato ricer once they’re cooked.
In a sauce pan with oil and butter, stir fry, chopped celery and a little chopped jalapeno (which was in the family box), or you can use some red pepper or cayenne pepper. Then add cream, and let it simmer until it gets a little thicker.
Put it all in a blender, then to a bowl, add the potato, and stir, smashing the potato a little more. If you add the potato in the blender it might make the sauce really sticky.
Add the sauce over the top of your stir fried greens.
If you want to do this without dairy, use cashew cream and coconut oil instead.
The basil oil, is just olive oil, salt, garlic, and basil pureed.
1/4 cup olive oil
1 apple chopped in little cubes
2 tbls. fennel fronds
truffle salt and pepper
2 cloves fresh garlic, minced
4 sprigs sliced green onions
couple dashes cayenne pepper
about 2 tbls. red wine vinegar
In a bowl, pour the olive oil, add lemon juice, red wine vinegar, add the minced garlic, green onions, the chopped apple, the fennel fronds and some salt and pepper. Mix the dressing and let it sit while cutting the cabbage. Cut the cabbage as thinly as you can. I use a food processor and slice the whole cabbage, then use the amount I want for the salad and save the other half for something else.
Pour the dressing over the cabbage and massage the salad. Then add a few dashes of cayenne pepper and mix it.
I didn’t really measure any of this as I made it, but the portions are about this much, and you can just adjust to taste.
Sometimes it takes me two days to finish our full size farm box, because I love working with several ingredients, and I can save the rest for the next day. This is a good recipe for those of you who haven’t fallen in love with fennel yet, or need more ideas on what to do with baby beets.
Zucchini, baby red beets, onion, fennel bulb with a little bit of fronds, parsley
spices: salt, sumac, turmeric, paprika, little bit of cayenne pepper
Cooked all ingredients with organic olive oil, slowly on low heat in a tagine for about an hour. When I set it up in the tagine, I put the beets to the side so that the veggies didn’t get drenched in beet color and flavor. I added a good amount of sumac and turmeric. The parsley (left on the stems) was placed on top. Once it was ready, then I lightly mixed it together, the flavors were so tasty and the little bit of red beets livened up the color so beautifully. I made some organic bamboo rice, with walnut oil and cilantro to go with it. Not the best picture, I was in a rush to feed the fam, and got in a quick shot!