I feel like I’m about to fall asleep any second now, but I’m determined, guys. I’m so determined to get this post out to you and get back into the rhythm of posting more regularly. So here goes nothing.
Photographed below are two beautiful fennel bulbs from Trader Joe’s for 2.99. My love for fennel is deep. I mean, it is so deep that in college I even had an all natural fennel flavored toothpaste. (Granted, the only reason why I had to get an all natural toothpaste was because my doctor thought I was having an allergic skin reaction to regular toothpaste.)
If you’re curious about it, here it is, the exact brand in all its glory: Dessert Essence Fennel Toothpaste. Try it if you’re into the ‘all natural’ kind of thing. Warning, it tastes like fennel.
Fennel is a refreshing crunchy vegetable that is slightly sweet and fairly light in flavor. It’s also low in calories (as most vegetables are) and quite nutrient dense, helping to benefit your heart, digestive system, blood pressure, etc. See this website for its top 15 benefits.
With the 70 degree afternoons that we’ve been getting in the Bay these past few days, this salad dish has been perfect for my early on the go dinners for Wednesday nights. Imagine me peeling into the parking lot 10 minutes before my Biology class begins and forking fennel into my mouth in the private confines of my car. Mmm, deliciousness.
The thinner you slice the fennel, the less you’ll have to chew. Also, the thinner slices of fennel absorb more flavor.
- 2 bulbs of fennel
- ⅓ cup roasted walnuts (chopped)
- 3 Tbsp lemon
- 3 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp dijon mustard
- Slice the fennel into thin slices (a few centimeters). Chop the walnuts into tiny pieces. Place the fennel and walnuts into a large salad bowl.
- In a small bowl, mix together the lemon, olive oil, salt, pepper, and dijon mustard. Pour the dressing over the salad and toss it so that it's evenly coated. Then it's ready to be served!
Okay, I’m officially pooped (maybe I shouldn’t use that word at the end of a food post, oh well). This post took longer to write than expected due to many unexpected interruptions. You know, those moments when your dad asks you if it’s healthier to use honey or sugar and you have to explain that because he’s a diabetic, he really shouldn’t be using either. But hey, that’s life. Don’t you guys ever plan on doing something and it takes so much longer than what you’d initially thought it would? It’s apparently the story of my life.
All right, I’ll quit blathering. Hope you all give this lovely salad a try! Good night and stay happy and healthy y’all!