Fennel and Date Salad
October 20th, 2015
This crunchy and refreshing salad is one of my go to summer favourites. It’s quick, easy to make and packed full of flavour. Fennel is an excellent source of Vitamin C and fiber, both key nutrients for healthy skin. Fennel also contains anethole, a unique phytonutrient that has been shown to reduce inflammation in animal studies. Fennel is also great for soothing indigestion, gas and bloating.
If you’ve never cooked with fennel before, don’t be daunted. Here’s a simple video tutorial on how to cut it up with ease.
Refreshing Fennel, Citrus & Date Salad
1 fennel bulb, thinly sliced
½ cup chopped pecans, toasted
1 large navel orange, peeled
2 dates, pitted and chopped
2 Tbsp. extra-virgin olive oil
1 Tbsp. white balsamic vinegar
Sea salt and black pepper to taste
Using a sharp knife, remove white pith from orange. Hold over a bowl and cut between the membranes to segment the orange.
Squeeze the membranes over bowl to extract as much juice as possible.
Toss fennel with the oil, balsamic vinegar and orange juice.
Arrange fennel on plate and top with orange segments, toasted pecans and chopped dates. Garnish with chopped fennel fronds, if desired.
Season with salt & pepper, to taste.
Note: You can also make this salad with grapefruit, but I personally prefer the sweetness of the orange.