Fennel is very popular in the Mediterranean and provides a nice break from lettuce. My kids love it with lemon or cut up plain like carrots and celery. It’s high in both Vitamin C (14% or your daily value in 1 cup) and fiber. Here’s a quick recipe that takes less than 5 minutes.
- 1 head of fennel
- 1 organic lemon
- First cold pressed olive oil
Cut off the bottom of the head of fennel and then cut it in half. Cut out the hard inner piece and discard any brown outer pieces. Feed the remaining pieces through your food processor (use the slicing blade). Cut the lemon in half and discard the seeds. Run that through the food processor as well. Pour into a bowl and toss with olive oil and salt to taste. If you don’t have a food processor, just finely slice the fennel and squeeze the lemon juice on top.
We served it tonight with radishes and sweet potato BLTs…yum!