FENNEL SALAD AND DRESSING

MMM MMMMM Good !

Some people just seem to have a fobia with this "F" word, but its just really good for you, me, us and if prepared correctly, Im sure that you cannot, not love it !

I like to prepare the dosage for two people that way all you need to do is add ingredients according to the extra mouths.

(serving 2 people... about half a serving plate each)

- 1 fennel bulb along with the fronds
- 1 T spoon lemon and orange zest (be ever so careful to avoid the white portion just below the colored skin as it is what makes the bitterness)
- 1 lemon squeezed
- 1 T spoon good balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 T spoon toasted pine nuts per person (thus two)
- 1/2 cup fennel fronds chopped
- 1/3 cup cherry tomatoes (halved)
- 1 t spoon salt and black pepper

PREPARATION:

- I personally use my food processor and use the medium shredder blade. But first cut the top and bottom off the bulbs leaving a clean bulb, cut in half and remove the core. Then shred.
- Remove the above from your processor and add some lemon juice in order to avoid discoloring of the fennel.
- Toast pine seeds (medium heat) with no oil in your skillet, just until golden.
- In a medium bowl, add the lemon and orange zest, the lemon juice, the olive oil, balsamic vinegar and season with salt and pepper and mix together.
- Pour the above onto the fennel and mix, add the tomatoes and then the toasted pine nuts, toss and serve.

This is a great salad or even side dish for any meat or even fish. You can add a table spoon of Greek yogurt for some additional thickness.... try both.

ENJOY!