If you’ve never tried fennel, now is a great time to get acquainted. Although fennel takes more time than arugula to grow, when the two meet up in a salad, it’s a wonderful culmination of your garden – spicy, juicy, with a hint of anise.
Arugula is a nutrient-packed dark leafy green that’s loaded with vitamin K and beta-carotene. Citrus, of course, is a vitamin C all-star, and fennel is rich in potassium as well as antioxidants.
P.S. This is a great recipe to serve company, too.
From the cookbook Broccoli, Love, and Dark Chocolate by Liz Pearson, Whitecap Books:
8 cups (2 L) loosely packed arugula
1 cup (250 mL) fennel, very thinly shaved
1 large ruby red grapefruit, peeled and diced
1 navel orange, peeled and diced
1/3 cup (80 mL) crumbled light feta cheese
3 Tbsp (45 mL) extra virgin olive oil
2 tsp (10 mL) freshly squeezed lemon juice
1 tsp (5 mL) grated lemon peel (zest)
2 tsp (10 mL) red wine vinegar
2 tsp (10 mL) liquid honey
1 tsp (5 mL) Dijon mustard
1 green onion, chopped (white and green parts)
1/2 tsp (2.5 mL) freshly ground black pepper
1/4 tsp (1 mL) salt
In a large bowl, combine all of the salad ingredients. Set aside.
In a small bowl, whisk together the dressing ingredients (or put them in a small jar with a tight-fitting lid and shake well).
Gently toss the salad with the dressing and serve.
Recipe and photo courtesy of Broccoli, Love and Dark Chocolate, by Liz Pearson, Whitecap Publishing. Liz has included bite-sized, reader-friendly, science-backed nutrition advice along with totally tasty and stress-free recipes made with superfood ingredients. Another fresh and exciting highlight of the book is the life lessons—one with every recipe— about love, friendship, gratitude, honesty, courage and forgiveness, just to name a few. Liz’s inimitable and exuberant writing style rounds the whole book off, making it a must-have for anyone who wants to kick-start their health and happiness goals.