Fennel and Pepper Salad

  • 1 large bulb or 2 small to medium bulbs fresh fennel
  • 2 large bell peppers, different colors, thinly sliced
  • 1 head radicchio, halved and shredded
  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper

Chop and reserve 1/4 cup fennel fronds. Cut fennel bulbs  in half and thinly slice. Combine with peppers, radicchio, lemon juice, and olive oil, garnish with the reserved fennel fronds, and salt and pepper, to taste. Toss and let flavors combine for 15 minutes, toss again and serve.
Based on a recipe by Rachael Ray

Fennel and Kohlrabi Salad

This easy salad is a breeze to make at the last minute. It uses 2 Fresh Earth Farms favorites; fennel and kohlrabi.

● 1 medium kohlrabi-peeled and sliced
● 1 medium fennel bulb-sliced
● Small handful rocket (optional)

 Lemon Dressing
● Juice of 1 large lemon
● Twice the amount of extra virgin olive oil (as lemon juice)
● Freshly ground black pepper
● Sea salt
● 1 heaping teaspoon Dijon mustard
Mix in a blender or food processor until emulsified.
Drizzle dressing over kohlrabi and fennel. Garnish with fennel fronds.

Roasted Fennel

The flavor of the orange and fennel blend for a light and lively taste.

● Juice (about ½ cup) plus finely grated zest from one orange
● 2 tablespoons sherry vinegar
● 1 tablespoons honey
● 2 tablespoons apricot preserves
● 1 teaspoon Dijon mustard
● ½ teaspoon roasted and freshly ground fennel seed
● Sea salt and freshly ground pepper to taste
● ¼ cup plus 2 tablespoons extra virgin olive oil
● 2 medium fennel bulbs, each cut into 8-10 wedges
● 1 medium red onion, cut into 12 wedges
● 1 orange, thinly sliced
● ¼ cup pitted Kalamata olives
● chopped fennel fronds

Preheat oven to 425F.
Combine the orange juice, orange zest, vinegar, honey, apricot preserves, mustard, fennel seed and ¼ cup olive oil. Puree.
Season to taste with salt and pepper.
Place fennel wedges, onion wedges, and orange slices on a lightly oiled baking sheet.
Toss with remaining 2 tablespoons of olive oil and sprinkle with salt and pepper.
Roast vegetables for 10 minutes.
Flip vegetables and roast for an additional 10 minutes.
Add the olives and drizzle with the orange juice mixture, tossing to coat. Roast for an additional 10 minutes.
Transfer to a serving platter, sprinkle with fennel fronds and serve.
Serves 4-6.

Test Recipe

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