I’m taking a bit of a break from crafting today as I need to be in the kitchen cooking up a storm, but first I wanted to tell you about this very delicious and simple Moroccan salad that’s a big hit over at my house. In Israel, fennel is largely a winter vegetable (we mostly eat vegetables in season) so now is the time that you’ll find us enjoying this one, as an accompaniment to something warm and hearty.
Now if you’re wondering “how does she get her kids to eat that?” Well let me explain one thing, if you and your husband, and any other caregivers or adults in your children’s lives eat lots of vegetables and rave about them to no one in particular, then four out of five children will also follow in your footsteps! I can’t guarantee anything, but I don’t think overcooked peas and carrots are a way to get kids to love vegetables— serve them fresh and let them watch you enjoy eating them! If you don’t love vegetables yourself, well then you’ve definitely got a problem on your hands!
Ingredients:
- fennel bulbs, trimmed to just the bulb, no stalks
- fresh lemon juice
- olive oil
- fresh parsley
- salt and pepper
Preparation:
- Wash fennel well. For those concerned about bugs, separate layers and wash and check. Alternatively, remove all tiny green areas, cut slices as described below and soak in salt water.
- The traditional Moroccan way to prepare this salad is to cut whole slices of the bulb, namely you cut half-moon slices through the bulb vertically, and each slice includes a number of layers and a piece of the heart which holds the layers together.
- Dress salad with lots of fresh lemon juice, olive oil, salt and pepper to taste.
- Add some fresh parsley for added visual appeal, though it’s not necessary as far as the taste of the salad is concerned.
- Enjoy!
Leave a Reply