The combination of fennel and strawberries may not be the first to come to mind, but it works. This salad is made for a warm day. It's light, refreshing, crunchy and flavourful. Try adding a bit of smoked fish for a light lunch with a glass of Chardonnay or a light Pinot Noir and enjoy the afternoon.
Ingredients
- 3 cups fennel, thinly sliced
- 4 strawberries, thinly sliced
- 1/2 cup watercress, small leaves
- 2 endive, cut into small pieces
- 1/4 cup mint leaves
- 3/4 cup fennel seed granola (see recipe below)
- fennel fronds (garnish)
- 1/4 cup lemon juice
- 2 teaspoons Dijon mustard
- 1/2 cup olive oil
Instructions
Fennel-seed granola
1/2 cup oats
1/4 cup puffed rice
1/4 cup sliced almonds
2 tablespoons fennel seed
1 teaspoon lemon zest
2 tablespoons honey
1 tablespoon oil, canola or olive
pinch of chilies (optional)
pinch of salt and pepper
In a small pan over medium-low heat, add the almonds and fennel seeds. Toast them, stirring often, until the almonds start to brown. Remove them from the heat and place into a mixing bowl. Add the remainder of the ingredients and mix well.
Preheat the oven to 275F. Place the granola mixture back into the pan used to toast the almonds and fennel seeds, pressing it down slightly to form an even layer.
Bake the granola for 25 to 30 minutes or until it browns lightly. Remove from the oven and let cool. The extra granola can bekept in an airtight container for up to two weeks.
In a small mixing bowl, add the Dijon mustard and lemon juice. Mix well. Add a pinch of salt and pepper and drizzle in the oil while whisking until everything is incorporated.
In another mixing bowl, add all of the fennel. Add a tablespoon of the dressing and toss. Place the fennel on four plates, spreading it out into a single layer. Add the remaining ingredients, drizzle with additional dressing, to taste, and garnish will fennel fronds and granola.
