Tag Archive: Fennel salad

Fennel salad with parmesan croutons

May 18, 2018

  A good lunch salad is an art and takes a little imagination but it doesn’t have to be complicated. I was leafing through a Donna Hay cookbook last night when saw a fennel and chicken salad and decided to translate it to a vegetarian version and change the dressing. I liked the croutons idea so went with that. The fennel has to be sliced thinly, like they do in Italy, and then marinated for... View Article

Fennel, apple and orange salad

December 8, 2016

Fennel and citrus are one of those marriages made in heaven. A squeeze of lemon or a few orange or grapefruit segments make the fennel come alive. This salad is made simply by combining the ingredients, squeezing the juice of the orange over and adding a drizzle of olive oil. A little sea salt goes a long way in this salad and there are two items that I must have: good honey and a handful... View Article

Fennel and orange salad

March 2, 2016

If you haven’t been using fennel in your cooking I encourage you to try it. It has a crisp texture and anise-like flavour that may take getting used to but once you do, it’s very attractive. Fennel makes a beautiful base for a salad and pairs well with citrus, pomegranates, olives, celery, Belgian endive and a few cheeses, such as parmesan, pecorino and mild blue cheese. For a salad I like to slice it thinly... View Article

Fennel, blood orange and watermelon radish salad

April 29, 2015

I am off to Calgary for the day to see my friends. Sometimes it’s nice not to think about packing a suitcase and booking hotels yet travelling to a different city, experiencing new sights, sounds and the feel of another place. I am catching an early morning flight out of Kelowna with no luggage to worry about and a rental car is waiting for me at the airport in Calgary. Does that count as jet-setting?... View Article

Fennel, pear, endive, blood orange and roasted squash salad

March 9, 2015

Sometimes the best salads happen when you least expect it. I was making a fennel and blood orange salad with the usual accoutrements and decided to add the lone acorn squash that was sitting on my counter. I roasted thin wedges of it with a drizzle of olive oil and a sprinkling of brown sugar and I have to say it made this salad (you can eat it with the skin, no need to peel).... View Article