This salad took 5 minutes to make with organic, pre-washed greens and homemade vinaigrette I had in the fridge.
Day 8/30: Eat 5 Servings of Fruits & Veggies Per Day Level IV
By
annefood
Fill 50% of Plate with Fruits and Veggies, Eat Real Food, Cook Dinner More Often, Eat More Fruits & Veggies Per Day, Avoid Fast Food, Eat Less Meat, Make Your Lunch More Often
Fennel Bulb, Walnuts, Blood Orange, Lettuce, Pecorino Romano
-
annefood 8yr Don't be afraid @MaureenS ! Fennel is fantastic, both raw and cooked. A nice acidic vinaigrette with some citrus juice in it works really well for raw fennel. And cooking fennel is super easy—preheat the oven to 375. Cut the stalks off the bulb and set the stalks aside (you won't use them for the recipe, but they're fantastic for making veggie stock so I keep them in a ziplock in my freezer with onion trimmings and kale stems and make a stock when I have a bag-full). Cut the fennel bulb into 6-8 wedges depending on the size of the bulb, leaving a bit of stem/root end intact so each wedge stays together. Toss with olive oil, sea salt and freshly ground black pepper and arrange the wedges in a single layer in a glass pyrex. Sprinkle with parmesan or pecorino cheese, and roast until tender and starting to caramelize.
