This week's box screams to be put in a salad together. Fennel, apple & corn would go together well with lettuce. Add the potatoes too, if you like, plus garbonzo beans, grilled chicken, or hard boiled eggs for protein, and you've got a quick and easy summer meal! Check out these other salad recipes as well.
Apple Fennel Walnut Salad
A nice, light, and refreshing twist to salad!
1 bulb of fennel
1 head of lettuce, rinsed & chopped
3 Tbsp. fresh lemon juice, divided
3 Tbsp. walnut oil
1/2 tsp. salt
1/3 cup walnuts
Whisk walnut oil, remaining lemon juice, and salt to combine.
Trim fennel, and cut the bulb in half lengthwise. Slice it very thinly. Core the apples and slice them very thinly (you can also peel them if you like). In a large bowl, toss the fennel and apple with 1 tablespoon of the lemon juice. Add the prepared lettuce.
Toss with the dressing. Sprinkle walnuts on top, and serve immediately.
Fennel Apple Slaw
½ head cabbage
1 - 2 apples
¼ fennel bulb
1/8 cup onion
1/3 cup Greek yogurt
1 Tbsp apple cider vinegar
1 Tbsp honey
¼ tsp salt
Remove any outer leaves of the cabbage that look dirty or damaged. Then cut in half and cut in half again. Remove the tough core of 2 of the wedges. Then dice the cabbage. Dice the apples into larger chunks and finely dice the onion and fennel.
Combine the produce in a large bowl. In a separate bowl, combine the yogurt, vinegar, honey, salt, and cinnamon. Add the dressing to the slaw and thoroughly combine. Add more yogurt, fennel, vinegar, honey, or spices to taste.
Fennel Potato Salad
About 1 1/2 lb potatoes, cut into potato salad sized chunks
4 hard-boiled eggs (optional)
1 medium bulb fennel, diced
1 - 2 apples, diced
¼ cup chopped onion
1 cup Greek Yogurt
2 tablespoons Dijon mustard
1 tablespoon chopped fresh chives
1 tablespoon white vinegar
½ teaspoon sugar
¼ teaspoon pepper
1/4 cup fennel fronds, chopped
Cook the diced potatoes in small amount of boiling water about 10 minutes or until tender; drain well. Meanwhile, cut eggs into eighths.
In large bowl, mix warm potatoes, eggs, fennel, apples, and onion. In small bowl, mix dressing ingredients. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Serve by itself or over a mixed green salad.
Spicy Fresh Garbanzos
2 teaspoons olive oil
½ cup (or more) fresh garbanzo beans
Sprinkle of chili powder
Sprinkle of ground cumin
Sprinkle of salt
Heat oil in a small frying pan. Add shelled beans and stir-fry for 3-5 minutes, adding seasonings at the end of the time. Stir to mix everything well and coat the beans with the seasonings, and serve in a little bowl.
Use these spicy garbanzos to jazz up a salad or as a delicious appetizer.