Fennel goes well with olive paste, thin petals of Parmigiano-Reggiano cheese, pecans, walnuts, watercress, frisee lettuce and arugula. Invigorating green salad with fennel Ingredients: 2 small fennel bulbs 1 tablespoon cream 2 tablespoons olive oil 2-3 teaspoons lemon juice 1½ teaspoons finely chopped lemon zest 2 teaspoons finely chopped tarragon or fennel herbs 1 tablespoon finely chopped parsley 2 cups watercress to taste) ground black pepper (to taste) Recipe: 1) Peel and very thinly slice the fennel bulbs. 2) Mix cream, olive oil and 2 teaspoons lemon juice, then add lemon zest, herbs, salt and pepper to taste. Drizzle dressing over fennel. Taste and add more lemon juice if needed. 3) Arrange the fennel on the watercress leaves and serve. You can also use frisee salad or a mix of different types of lettuce in this recipe. Salad with fennel and pear Ingredients:
2 small fennel bulbs 1 Belgian chicory bulb 6 walnuts 2 ripe Barlette or Cornice pears Recipe: 1) Peel and grate the fennel bulbs. 2) Cut the Belgian chicory bulb into thin strips diagonally, mix with finely chopped walnuts and fennel. 3) Cut the pears into two parts, remove the seeds, cut into slices and add to the salad. This salad is good for cold weather. It must be served immediately, otherwise the pears and chicory will darken.
: myvega.com : Lakshmi