You like fennel, you just don’t know it yet. When I was in culinary school, we made a version of this fennel salad during a knife skills session. I dreaded tasting it. All I knew about fennel was that it had an anise flavor that I regularly avoided. That day in culinary school proved me wrong about fennel. Prepared the right way, fennel is fantastic.

If you are looking for a fresh take on a winter salad, this salad is for you. It’s a welcome departure from your basic green salad with tomato and cucumber. It’s light, crunchy, and fresh. I can’t get enough of the beautiful oranges I’m finding around town and they are awesome in this salad. In addition to the vibrant pop of citrus, the fennel and pistachios add the most satisfying crunch. The dressing is simple but totally works. Soften the shallots in lemon, whisk in olive oil and season with salt and pepper.

Fennel needs a publicist or should be sold with instructions. Admittedly, fennel is odd looking and most people don’t know what to do with it. From the outside, it’s got stalks with leafy fronds shooting out of a large bulb. On the inside, it’s built like an onion with multiple layers held together by a core. For this salad, remove the stalks, cut the bulb in half, and remove the core. Slice the fennel into thin slices.

I eat this salad a few times a week for lunch. It’s so flavorful and the combination of citrus, fennel, and pistachios is so good! If serving for dinner, I would pair this with a simply grilled or pan fried fish or Roast Chicken.

Enjoy!

Remove the stalks. Save those pretty fennel fronds for plating.

Slice bulb in half.

Remove core.

Have at it! Slice away.

Those colors, though! Looks pretty even before the toss.

Simple salads like this colorful Mexican Quinoa are my go-to meal when I want something fresh and light. I make a big batch and keeping it on hand all week. It’s the perfect snack, lunch, or even side salad for dinner. This salad is how I hit the reset button after Thanksgiving. It’s sort of my healthy pause before we head into the indulgence of the holidays!

This salad is loaded with black beans and vegetables like sweet corn, ripe tomatoes, and crunchy cucumbers. The jalapeño, cilantro, and hit of lime brighten the flavor and give it a little zing.

Enjoy!
xo

Is there anything better than a classic Wedge Salad? It is one of my favorite salads and if it’s on a restaurant menu, 100% I’m ordering it. It’s a very simple production of iceberg lettuce, tomato, bacon, bleu cheese and dressing. Even though it is straight forward, I find a Wedge Salad done right, delicious and satisfying. The combination of the crunch of the lettuce, the creamy dressing, the tomatoes, and bacon all work for me and totally hit the spot. In short, it’s just crazy good.

To the chagrin of my mother and nutritionists everywhere, I happen to actually like iceberg lettuce. I’ve heard the case against iceberg lettuce and still don’t care about its lack of nutrients. Let’s be honest, if I’m topping a salad with bacon, cheese, and creamy dressing, I’m pretty clear upfront that nutrition is not what I’m after. Iceberg is a crisp, sturdy lettuce that offers a great crunch and holds up perfectly under a creamy dressing.

When I was asked to bring a salad to a recent Memorial Day BBQ, I brought a huge platter of Wedge Salad. It’s easy to assemble and aside from the homemade dressing, it’s just a few simple ingredients. My colorful Wedge Salad totally popped off of the buffet table and looked beautiful. It was refreshing, delicious, and gone within minutes. It was a hit!

Make your guests happy and put this on your table for Father’s Day or your 4th of July BBQ. There is something classic and old fashioned about a Wedge Salad. It’s a perfect and easy addition to your weeknight routine and a crowd pleaser at a party.

Enjoy!