The Best Shaved Fennel Salad to Beat the Winter Blues
When it's almost Spring, I pull out the flip-flops even if I have to wear them with a long sleeve shirt, jacket and jeans. I also start craving fresh, raw foods. I serve this Shaved Fennel Salad with winter comfort foods while I’m waiting impatiently for spring because it gives me a lift with it’s light lemon vinaigrette on those dark gray days.
What are the ingredients in Shaved Fennel Salad
Spring is full of veggie delights. But the best of Spring veggies - asparagus and freshly shelled peas - are not yet available. Besides thinly sliced fennel, I use what is in season right now - brightly colored carrots, radishes, even celery and parsley-- to make a salad that is way out of the ordinary. It is so beautiful and brightens up the brown foods we tend toward when it’s cold. I also like to add a thinly sliced apple for sweetness.
What to Look for in Winter Produce Instead of Lettuce
Look for rainbow carrots since they usually are two-toned, yellow and purple or orange and red. They really make this salad colorful and attractive in the still-brown days of early spring. Also, if you can find Meyer lemons, this vinaigrette is the time to use them. Meyer Lemons, described as cross between a tangerine and a lemon, have a wonderful, almost sweet flavor that enhances this dressing. If not and it seems too tart to you, add a little more honey.
How to Make and store Whole Lemon Vinaigrette
The secret goodness of this salad is the vinaigrette. It’s made with a whole lemon and mandarin orange (aka clementine). You blend it up and the citrus skins offer both a thicker texture with less oil and a slightly bitter tang. If you do not have a blender that will handle the skins, zest and juice the lemon and orange and whisk the ingredients together. You will have more than you will need, so store it in the fridge in a jar for up to 7 days.
What to Serve with Shaved Fennel Salad
Fish - Pecan Crusted Salmon, Blackened Salmon or Mahi
Meat - Za’atar Crusted Chicken, Roasted Pork
Comfort Foods- Shepherd’s Pie
Make it a Main Dish Salad - Double the amount of veggies, add some feta cheese (or avocado for dairy free) and sliced almonds or pumpkin seeds then top with grilled fish or chicken.
Early Spring Veggie Salad
Ingredients
- 1 whole organic lemon, washed, quartered, seeds removed
- 1 clementine or 1/2 a small orange, washed, quartered, seeds removed
- 1 small shallot
- 1 clove garlic
- 1 tbsp honey
- 1 tsp dried tarragon, optional
- 1/2 cup olive oil
- sea salt and pepper to taste
- 1 head of fennel, fronds and tough outer stalks removed
- 2 stalks of celery
- 3 carrots, preferably red or purple if you can find them
- 1 bunch parsley
- 1 crisp, tart apple
Instructions
- Chop the lemon and orange into small pieces (if you have a high-powered blender, you can skip this) and add to the container of a blender or food processor along with the shallot and garlic. Pulse to break down the fruits then blend well until smooth. Add the honey and tarragon if using and 1 teaspoon each salt and pepper. Blend again then slowly add the oil through the top of the blender or food processor.
- Very thinly slice the fennel with a sharp knife or on a mandolin (WATCH YOUR FINGERS...experience speaking!)
- Slice the celery thinly on the diagonal (use the leaves, too if they are attached).
- Halve the carrots lengthwise then slice them on the diagonal then slice each diagonal piece into matchsticks. Cut the leafy top off the bunch of parsley and very coarsely chop. (Better yet, have your kids tear the leaves off to use whole instead of chopping.)
- Slice the apple thinly and then into matchsticks.
- Toss all the salad ingredients together in a large bowl with half of the dressing. Season with salt and pepper to taste. Add more dressing if it seems dry.
Notes
If you can find a Meyer lemon, this dressing really rocks!