This naturally vegan Fennel Herb Salad is really simple to prepare and it packs a wonderful flavorful punch. The crunchy fennel and herbs produce a refreshing quality while the sundried tomatoes and capers add a nice umami to the mix.
This week has been so fun as we kitty sit for 10 days. This has been a crazy experience for Robby. He has never had a cat before and didn’t know the first thing about how to deal with them. He was trying to train her like a dog, haha! Cats are so different from dogs. I had cats most of my life so I didn’t understand why it was so trying for Robby. He obsessed over “how to” cat videos as he does with everything and he learned that he was doing it all wrong.
With dogs, you provide boundaries, rules and consistency. Basically, say no a lot and take the dog for a walk at least once daily. With cats, you need to provide a yes for every no. He found that you really don’t train cats rather you redirect the inherent activity to a less destructive focus. He also found that indoor cats need a lot of “play”.
We both decided we like kitty sitting but we won’t be getting a cat of our own anytime soon.
This salad is perfect to bring to any outdoor party or picnic. You can prepare everything in advance and mix in the dressing and herbs right before you leave. You can also add in some kale or leafy greens of your choice if you want more of a green salad. I also like to change it up and add some shredded Asiago cheese.
This salad pairs nicely with a Prosecco or Pinot Grigio.
Fennel Herb Salad with Italian Style Salsa Verde Recipe:
Ingredients
- 1 Fennel Bulb - stalks removed - cut in half and remove core - thinly sliced
- 1 Head of Radishes - thinly sliced and cut into matchsticks.
- 1/ Cup Oven Dried Tomatoes - or dry sun-dried tomatoes - or to taste – chopped
- 1/2 Cup Whole Basil Leaves
- 1/2 Cup Whole Italian Flat Leafed Parsley Leaves
- 1/4 Cup Whole Mint Leaves
- 1/4 Cup Chives
- 2 Tablespoons Capers - or to taste
Salsa Verde
- *I portioned the Verde for this salad but if you want you can make the whole batch to use for other dishes.
- 1/3 Cup Extra Virgin Olive Oil
- 1/4 Teaspoon Lemon Zest
- 1 1/2 Tablespoons Fresh Squeezed Lemon Juice
- 1 Tablespoon +1 Teaspoons Champagne Vinegar or to taste
- 1/2 Cup Fresh Basil – minced
- 1/3 Cup Fresh Parsley – minced
- 1 Tablespoons Fresh Mint – minced
- 1 Tablespoons Fresh Chives – minced
- 1 Garlic Clove – minced
- 2 Teaspoons Shallots – minced
- 2 Teaspoons Capers – minced – or to taste
- 1/4 Teaspoon Crushed Red Peppers – or to taste
- 1/4 Teaspoon Sea Salt – or to taste
Additional toppings
- Asiago Cheese – finely shredded – or to taste
- Red Cabbage
- Artichoke Hearts
Instructions
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*If you are using oven dried tomatoes you will need to make them a day ahead.
Salsa Verde
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Mince and measure everything then add to a jar. Shake well and set aside.
Salad
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Add the fennel to a large bowl. along with radishes, herbs, tomatoes and capers.
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Stir in the dressing or serve it on the side.
Health benefits:
Fennel has a very good source of fiber that helps limit cholesterol build-up and helps to maintain healthy levels of cholesterol in the blood. The fiber also helps remove carcinogens from the colon and it can eliminate constipation. It contains the phytonutrient anethole, the main part of its volatile oil that has been shown to reduce inflammation and also helping to prevent the occurrence of cancer. It is an excellent source of vitamin C, which is helpful for eye inflammation, and reduces premature aging and macular degeneration. There are high levels of potassium in the fennel bulbs and seeds and can help increase brain function and cognitive abilities. It also increases the reach of oxygen to the brain. The fronds above the fennel bulbs contain important vitamins, like pantothenic acid, vitamin B6, niacin, riboflavin, and thiamin.
