Don't forget to leave a comment for a chance to win the book Homegrown by Marta Teegen.And here is the recipe we tried from the book
Shaved Fennel Salad with Arugula, Avocado, and Almonds
3 Florence fennel bulbs
1 handful Florence fennel fronds, torn into bite-size pieces
2 large handfuls arugula, torn into bite-size pieces
1 avocado, halved and cut into 1/4" slices
1/3 cut raw sliced almonds, lightly toasted
Extra-virgin olive oil
Juice of 1/2 lemon
Coarse sea salt
Freshly ground pepper
Use a mandolin to slice the fennel bulbs as thinly as possible (or use a serrated knife)
In a large mixing bowl, combine the sliced fennel, fennel fronds, arugula, avocado, and almonds. Drizzle with olive oil and lemon juice and toss. Taste and add more lemon juice or olive oil, if desired. Season with salt and pepper to taste, and toss again. Serve immediately.
This looks divine! I just picked up my CSA share last night and have a ton of Arugula. I am going to have to give this one a try! Thanks for sharing!
ReplyDeleteSounds right up my alley, except I don't know what Florence fennel fronds or bulbs are, or how to get them :)
ReplyDeleteWe have the fennel and arugula growing in our garden right now. This recipe sounds so refreshing. Karina...I would think that you could just add some of the fronds that come with the bulb you either grow or buy.
ReplyDeleteKarina,
ReplyDeleteDon't worry, I didn't know what Florence fennel was either until we bought one from the grocery store. But, we liked the texture and flavor so much, we are going to grow fennel in the garden next year.
Oh and Florence is a type of fennel, we actually used a different type of fennel because it was the only type we could find.