Versatile Fennel Salad
Delicious spring and summer salad.
Ingredients
3 cloves garlic, grated or minced
1 pinch black pepper
Zest of 1 lemon
1 juice of lemon
1/4 cup olive oil
1/2 tsp. sea salt
1 tsp. freshly ground black pepper
2 large fennel bulb (or 4 small) - stems cut off, fronds reserved
1/2 red onion
1 carrot
Scant 1⁄4 cup cashews
1⁄2 teaspoon nutritional yeast
4 radishes
Instructions
Combine the garlic, black pepper, lemon zest, and lemon juice in the bottom of a salad bowl, whisk to combine. Stream in the olive oil while whisking, until emulsified. Add a generous pinch of salt to taste and adjust if needed. Set aside.
Grind the cashews in a mortar and pestle until mostly fine. Add the nutritional yeast, a generous amount of both black pepper and salt right to the mortar bowl, mix to combine.
Place the fennel on a mandolin, stem side down, root facing up and slice very thinly right into the bowl with the dressing. Cut the fennel in half through the root if it doesn't fit on your mandolin, and proceed to slicing. Avoid the tough core by rotating the fennel when slicing, at the end.
Slice all other veggies on the mandolin carefully, and thinly.
Add sliced red onion, carrot, radish, reserved fennel fronds, and about half of the cashew dust to the bowl, and mix to combine. Serve right away, finished with more cashew dust.
Serving
Serve immediately. This salad can be left over and used the next day, the fennel and other veggies will not get soggy. You can top this with hard boiled egg, tuna, salmon, sardines or any other of your favorite proteins. And - You can substitute Parmesan for the cashew and brewers yeast in this recipe if you are not needing a dairy free dish.
Nutrient Information
Per serving, 6 servings
Calories 136
Total Fat 11g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 0mg
Sodium 155 mg
Total Carbohydrates 7g
Dietary Fiber 2g
Sugar 2g
Protein 1g
Vitamin A 1592IU
Vitamin C 12mg
Calcium 31mg
Iron 0mg
Phosphorous 55mg
Potassium 227mg