|Fennel bulbs and apples|
Growing up in an Italian family - and in an agricultural region - fennel was one of those vegetables that you’d often find in our fridge. We called it finocchio. (Yep. Like pinocchio, but with an f.) Today, you can be sure I keep a few bulbs on hand. They are sweet and fragrant, wonderful raw or cooked, and they make a delicious substitute for celery!
When the hot days of summer arrived in Vienna recently, I knew just what I wanted: something fresh and crunchy and with a natural sweetness - fennel!
With that in mind I created a new salad of fennel and apple.
|Apple Fennel Salad|
1 head of baby romaine, chopped or ripped (your preference)
½ bulb of fennel, sliced thinly
1 apple, cut into small chunks
Gorgonzola cheese chunks (the amount is up to your taste)
1-2 tbsp. pumpkin seeds
1-2 tbsp. dried cranberries or raisins
Layer the ingredients in a shallow salad bowl, in the order listed. Add your favorite dressing. I chose to drizzle with olive oil and balsamic creme. Oh so good!
Not sure how to cut fennel? Check out this New York Times video.
If you are looking for another summer salad, you may enjoy my Stay Cool Fruit Salad.