Ivy Larson of Hot and Healthy Living dazzles us with another short video recipe.
Fennel is one of those intimidating looking vegetables I would routinely pass right by in the produce section a few years back. I never had a clue what to do with it and the “licorice-like” flavor the Food Network chef’s all raved about didn’t really sound all that appetizing. But that was then. These days I’m a bona fide fennel fan. Because of the whole foods diet I follow, I am certain I eat way more vegetables than the average person. But, sometimes even I get bored with the same old, same old (broccoli, spinach, carrots, red peppers, etc.) Fennel helps spice things up and gives a super aromatic kick to many dishes, including this 5-ingredient lettuce-free salad. By the way, in my book the salt and pepper don’t count as ingredients.
If you’ve never bought fennel before, the video will show you how to prepare fennel with zero hassle (plus a bonus super simple roasted fennel recipe!) What does fennel taste like? I suppose the chefs are right, it does have a bit of licorice-y flavor—but it’s definitely not off-putting. It’s got mild hints of dill and I would best describe it as a gourmet version of celery. Like all vegetables, fennel is also very nutritious. One serving will give you a good dose of anti-aging vitamin C and potassium plus a little hit of calcium.
As for my 5-ingredient (plus salt and pepper!) salad, this is one of those “impress the guests” kind of salads because 1) it looks so beautiful and 2) it’s not another unimaginative bowl of ho-hum mixed up lettuce leaves. I especially like how easy it is to prepare! If you can chop and boil water you can absolutely make this easy healthy whole foods recipe. Nothing to it. Promise.
5-Ingredient Fennel, Apple & Green Bean Salad
2 fennel bulbs, stalks trimmed about 1-inch above the bulb, slice stalks into thin strips (don’t discard bulbs! Watch the video to see the Bonus easy roasted fennel bulb recipe)
1 large Granny Smith apple, thinly sliced lengthwise
2 cups green beans, end trimmed, cut into 2 1/2 inch pieces
Juice from 1 whole lemon
1-2 tablespoons flax oil (such as Barlean’s) or extra virgin olive oil
Sea salt & freshly ground black pepper, to taste
OPTIONAL: 1/4 cup macadamia nuts
Prepare a large ice bath.
Bring a large pot of salted water to a boil. Add green beans and cook 3 minutes. Add fennel and cook an additional 2-3 minutes. Drain green beans and fennel and immediately plunge into ice bath. Let vegetables sit in ice water 2-3 minutes. Drain.
Transfer green beans and fennel to a large serving bowl. Pat the vegetables dry with paper towels. Add the apple slices. Drizzle the lemon juice and oil on top. Toss to coat. Season lightly with salt and pepper to taste. Serve at room temperature.
OPTIONAL: Place macadamia nuts in a food processor and process into crumbs. Sprinkle macadamia nut “crumbs” on top of salad.
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