Saturday, 19 January 2008

Florence Fennel And Clementine Salad

It's raining in Helsinki. No snow in sight, not even a flake. And this should be the land of Santa Claus! This not so wintry winter somehow made me think of last summer and all the lovely salads I ate during my summer holidays. One ingredient that made its way into my salads more often than not was florence fennel (foeniculum vulgare var. azoricum). This wonderful plant with an interesting shape and nicely anis-like taste is a great addition to any green salad, but in the middle of all this January grayness a more colourful version is maybe in order. Fennel-dee-dee!

Florence Fennel And Clementine Salad

Serves 2

1 small florence fennel
1 medium-sized yellow onion
some watergress sprigs
1/2 clementine
4 large and 8 small red basil leaves
2 hard boiled eggs
some lemon juice

1. Slice the fennel and onion into thin slices.
2. Sprinkle the fennel slices with some lemon juice in order to prevent them from darkening.
3. Peel and half the clementine. You will only need one half of the fruit, so, save the other half for later or pop it into your mouth now! :) Section the half you are going to use for the salad. Cut each section into three parts.
4. Half the eggs length-wise. Then half the halves also length-wise.
5. Arrange the ingredients nicely onto two plates.
6. Serve with some olive oil-lemon dressing.


Annemarie said...

That sounds like a really healthy, refreshing salad combination - as you say, something to chase away the greyness of a January day.

Rosa's Yummy Yums said...

I love fennel salad, so I find your dish really appealing! Original too!



Cinnamonda said...

Thanks for your kind words Annemarie and Rosa!