Fennel is one of my favorite vegetables. We ate it frequently when I was a kid, typically sauteed in olive oil, since my mom had it growing all over the garden. As an adult, fennel has become one of my Go To salad ingredients. If you aren’t familiar with this vegetable, now is the time to check it out! It’s very seasonal, and I love to pick it up from my local farmer’s market at this time of year. It has a delicate licorice flavor, and you can use the bulb, stems, feathery leaves and even the flowers to add tons of unique impact to a dish.
This recipe is a celebration of very simple ingredients and preparation, allowing the flavor and crunch of fennel to shine. I particularly enjoy this simple side salad with seafood and with pork. For a dinner salad embracing this wonderful veggie, check out my Like my Shrimp, Avocado, Mango and Fennel Salad.
This salad works equally well with young fennel bulbs with tender stems and lots of leaves attached, and more mature bulbs where the stems are removed before selling.
The Thyroid Reset Summit
Exhausted? Brain fog? Struggling with weight gain? You’re not alone. Still the MOST common and MOST misdiagnosed autoimmune issues, thyroid conditions continue to impact tens of millions worldwide.
Join me to gain the best secrets and practical strategies for healing! Don’t miss this online educational summit from March 4-10, 2019.
Prep time: 5-10 minutes
Cook time: 0
Serves: 3-4
Ingredients:
- 1 lb fennel (bulb, stems & leaves)
- juice of 1 lemon, about 3 tbsp
- 1/4 tsp salt
- 2 tbsp Extra Virgin Olive Oil
Directions:
- Mix lemon juice, salt and olive oil together in a small bowl. Set aside
- Thinly slice fennel bulb, and chop stems and leaves. A mandoline slicer makes this job very quick!
- Gently toss fennel with dressing.
TPV Episode. 205, Melissa Joulwan and the Weekly Cookup
Just made this. Can’t wait for dinner to try it!
I’m always looking for dishes not requiring long prep and cooking times. This simple salad with a delicious aniseed flavor will nicely go with quite a few meet, chicken, and fish/seafood dishes. I have to try it. Thanks for sharing the recipe.
I’m just now signing up though I’ve been recommending paleomama nightshades/and anti-inflammatory food last for at least 2+ yrs.
My question is simple yet a tad complex in reality. My being doesn’t process meat well at all. I’ve been a fairly clean eating vegetarian with no processed foods. Veggies , lentils and occasional fish, brown rice, and occasionally. amaranth.
(I had full organ failure around 6 mo ago, 🙂 everything is working now, yet different)
It seems my body still doesn’t like meat, yet lentils are now causing gas and bloating, and really can’t figure out what to eat. I don’t do garlic or onion anymore, my life has been using Indian spices and except for tumeric all others are a no go on the paleo auto immune protocol. (Ieverything needs to be organic or my mouth seems to get ulcers)
I’m open for suggestions, comments, recommendations, assistance 🙂 READY….GO!!!! 🙂
What can, should I eat
Thank you in advance
Aum…
Sounds like you’ve been having some very serious health problems, and we wish you all the health and healing possible. Sarah recommends working with a healthcare practitioner when it comes to managing severe conditions such as this. When it comes to meat reintroduction, however, Sarah suggests starting with very small amounts so that the stomach acid necessary to process the meat is secreted once again (for someone who has given up meat, there is a decrease in stomach acid necessary to digest meat). Best of luck, and send us an update! -Katie, Sarah’s Research