Tag Archives: fennel

Rice and Fennel Salad

13 Sunday Nov 2011

Posted by in Salads

≈ Leave a comment

Tags

, , , , ,

 

To make rice and fennel salad you will need:

2 Fennel Bulbs (Chopped)
2 Tablespoons of Grated Parmesan
2 Tablespoons of Parsley (Chopped)
Salt and Pepper to Taste
1 Small Cucumber (peeled, seeded and diced)
12oz. Container of Grape Tomatoes (halved)
1 Cup of Rice

Dressing:
3 Tablespoons of Rice Vinegar
1/2 Lemon (juiced)
1/2 Cup of Olive Oil
1/2 Tablespoons Sesame Oil
1/3 Clove of Garlic (minced)

Get your rice started first.

Combine the Fennel, Parmesan, Parsley and Salt and Pepper in a medium sized bowl.

In a separate bowl, combine the vinegar, lemon juice, garlic and sesame oil.
Whisk vigorously as you slowly add you olive oil.

Pour the vinaigrette into the hot rice.  Then, mix into the bowl of Fennel.

Eat immediately or chill.

Joy

My Favorite Fennel Slaw

15 Saturday Oct 2011

Posted by in Salads

≈ Leave a comment

Tags

, , , , , , , ,

I’ve been eating a LOT of fresh fennel these days because it helps support healthy breast milk production. It is also a good vegetable to have in your milk output for any upset stomach that your baby may have.
This recipe is delicious and SO easy to make. Enjoy!

Slaw:
1 Bulb of Fennel (shredded)
1 Carrot (Shredded)
1 Sweet Apple or Cucumber (Shredded)
1 Stick of Chopped Celery (optional)

Dressing:
3 Tablespoons of Fresh Lime or Lemon Juice
1 Tablespoon of Rice Vinegar
1 Teaspoon of Soy Sauce
3 Tablespoons of Sesame Oil
1/2-1 1/2 Tablespoons of Honey (you decide)
1 Cube of Minced Fresh Ginger (Optional)

Combine all shredded ingredients in a large mixing bowl. In a separate bowl, whisk the juice, vinegar, soy sauce and ginger. Slowly add the sesame oil and honey.
Add dressing to slaw and serve immediately or for an even better flavor, chill for 1-3 hours.

Joy

Fennel salad

31 Thursday Mar 2011

Posted by in Salads

≈ 2 Comments

Tags

, , , , ,

Fennel and garlic salad

Fennel and garlic salad

I keep seeing recipes in the papers about cooked fennel. Ok it’s good but I have to say it’s so much better raw and strangely enough people just don’t seem to eat it that way. It’s so fresh and crunchy with aniseedy flavours. I feel that cooking it takes quite a lot away from it.

You’ll need:

1 fennel
1 – ½ clove of garlic
½ a lemon
2 – 3 tablespoons of olive oil
Salt and pepper to taste

So it’s quite simple, cut the fennel in half and then slice thinly. Put it in a bowl and add the crushed garlic and half a lemon’s juice. The acid from the lemon juice will start to ‘cook’ the garlic. Mix it all together and then add the olive oil, salt and pepper. Stir it all once more. Then cover with cling film and leave in the fridge for at least 30 minutes. This will ensure that all the flavours are properly infused.

Serve as a side salad with anything really 🙂 I think that this is one of my favourite things. Though I have to warn you that I love garlic, so if you are a little afraid of it don’t put too much.

Little tip: eating garlic keeps mosquitoes away (ok I hear you say the boys as well, haha).

Mel