This Delicious Shaved Fennel Salad Will Refresh Your Palate and Your Digestion
This refreshing shaved fennel salad recipe highlights the unique beauty of raw fennel. A splash of citrus, a drizzle of oil, a dash of spice, and a garnish of herbs make for subtle, yet game-changing accents that will delight your senses and offer your body an incredible source of health perks.
Fennel is native to the Mediterranean and is to this day a huge part of the local cuisine. It has a crunchy, slightly sweet taste that is reminiscent of licorice or anise. It looks a lot like celery but has a bulbous end and delicate green leaves.
When uncooked, as it is in this fennel salad recipe, fennel’s nutritional properties are at their peak, so you can benefit from more than just its taste. Fennel has long been touted for its ability to improve the digestive system – it relieves heartburn, intestinal gas, bloating, and loss of appetite. Meanwhile, it helps to heal the respiratory system and has been linked to weight loss. And, for all the ladies reading this, fennel has been shown to be an effective herbal remedy for menstrual pain as well.
The following fennel salad recipe is a simple way to relish in not only the essence of fennel’s flavor but also its medicinal properties. Enjoy this salad as a light lunch, a snack, or a prelude to a more hefty meal.
Shaved Fennel Salad Recipe with Lemon, Parsley, and Chives
- 3 fennel bulbs
- 2 tablespoons chopped fresh chives
- 1 handful chopped fresh parsley
- 1 lemon
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Trim off each fennel bulb’s stalk and cut each bulb in half through its root. Cut the halves into quarters through the root of the bulb. Peel off any wilted outer layers and slice each fennel crosswise. Shave each fennel bulb using a mandolin or slice very thinly with a high-quality knife.
In a large bowl, add the fennel, chives, parsley, and lemon zest of one lemon. Toss until combined.
In a separate small bowl, whisk together the juice of one lemon, olive oil, salt, and pepper. Pour the mixture over the shaved fennel and toss until the fennel is equally coated with the vinaigrette. Serve immediately.
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