Sunday, December 28, 2008

Winter at the farmers' market II: fennel, apple, orange and pomegranate salad

It tastes as good as it looks,
and it's easy and inexpensive to make.

Same meal as last post, same 6 guests and same idea: do with what I find at the farmers' market. I wanted something a little refined to counterbalance my hearty detox chorba. Pas de problème: fennel, orange and apples are in season and go perfectly together. I added pomegranate seeds for a touch of color. Added value: all those fruits and veggies are very good for you, full of antioxydants, minerals and vitamins. Exactly what you need in winter, especially during the holiday season, when you always end up eating too much, too sweet (mmmh! those vegan truffles!), too oily (oh, those vegan latkes...), or too processed.

Fennel, Orange, Apple and Pomegranate Salad
(serves 6)
1 big bulb of fennel, thinly sliced (I used my mandoline)
1 apple, thinly sliced
1 pomegranate, seeded
2 oranges, juiced
Olive oil
Salt & Pepper
A few fennel leaves for decoration

Mix everything together and adjust the salt and pepper. With a pair of scissors, cut some fennel leaves on top of the salad.

- If you can't find pomegranates, use a colorful fruit, such as a blood or cava cava orange.
- For a more fennelly taste, incoprporate to your salade a bigger quantity of leaves, scissor cut in tiny pieces.
- If you are lucky enough to have found a fennel bulb with branches and leaves still attached (and not cut out before store display) don't discard them: fennel leaves are good for you! They have a positive effect on your apetite, on your milk production (if you are lactating!), they help digestion and are full of antioxydants. You can make teas (infuse in hot water) or add to your food.

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