Fennel, Cabbage & Blueberry Salad

On July 31, 2013

Since it’s #SaladFest2013 at Healthy Cooking Camp I’ve been feeling really inspired.  Every day we’ve seen amazing posts from a bevy of contributors (chefs and non-chefs alike) who have come up with some pretty brilliant salad recipes.

I consider myself somewhat of a salad savant.  In fact, my oldest friend often requests a salad as her birthday gift.  Yes, my salads are that good.  There are a couple things to keep in mind when making a great salad

-You want to have a mix of interesting ingredients.  Something a little sweet, something savory, something crunchy something creamy…

-Make sure to mix your dressing really, really well.  It’s all about even integration of the dressing.  Toss like you’ve never tossed before to get it spread out smoothly.  This is especially key if you’re using a soft cheese.  I like to toss it so much that the cheese gets incorporated and you create a creamy dressing.

I love this salad because it’s totally atypical.  I was one of those recipes that completely came out of my imagination and magically worked.  I hope you like it as much as I do.  Give it a try and let me know what you think in the comments.

fennel cabbage and blueberry salad_2

Fennel, Cabbage & Blueberry Salad

servings: 8ish
time: 15 minutes
what you need: a good knife, cutting board, citrus zester, large bowl, fork and spoon to toss the salad

  • 1 small head of green cabbage, finely sliced
  • 1 fennel bulb + frawns, finely slice the fennel and chop the frawns
  • 1/2 cup fresh blueberries or 1/4 cup dried blueberries
  • 1/2 cup crumbled sheep milk feta
  • juice and zest of 1 lime
  • 1-2 tablespoons of extra virgin olive oil
  • Sea salt & pepper, to taste

Directions

Put your sliced cabbage, fennel and frawns into a large bowl.  Add in the zest of one lime, the juice of that lime, then drizzle in the extra virgin olive oil.  Add salt and pepper and toss well.

Then add in the blueberries and feta, give it one more toss and serve right away.

It’s great as leftovers, though the cabbage starts to break down.  I like to bring it back to life by adding in some fresh greens to give it some bulk.

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