For many years, I was hesitant to try fennel because of the distinct anise flavor I assumed it had. I always thought of it as a licorice-flavored vegetable that would ruin any dish it was in. However, one day, while I was at a falafel joint, the person serving me convinced me to try it. He assured me that when sliced super thin and doused in a delicious citrus dressing, you don’t taste the anise flavor at all. Of course, he didn’t have to work hard to convince me since I’m always down to trying new things.
I was blown away when I tasted the fennel! I realized that when prepared correctly, fennel can be delicious and the licorice flavor does not come through. It was a revelation for me, and I’ve been a fan of fennel ever since.
This experience taught me that it’s important to be open to trying new foods and not to judge them based on preconceived notions. You never know what you might end up loving if you just give it a chance.
In addition to being delicious, fennel is also incredibly healthy. It’s a great source of vitamin C, fiber, and potassium, which can help improve digestion, lower blood pressure, and strengthen the immune system. Fennel also contains a range of powerful antioxidants, including quercetin and kaempferol, which can help reduce inflammation and protect against chronic diseases. Furthermore, fennel has been used in traditional medicine for centuries to treat a variety of ailments, including indigestion and colic. Overall, incorporating fennel into your diet is a great way to promote overall health and well-being.
Roasted grape fennel salad
- 1 fennel bulb, thinly sliced
- 1 shallot, thinly sliced
- 2 1/2 cups of roasted grapes and juice
- 1/2 cup of chopped parsley
- 3 tbsp of chopped mint
- 1/4 cup of chopped pistachios
- 1/4 cup of extra virgin olive oil
- 1 tsp of salt
- A pinch of black pepper
- 1/2 lime, squeezed
- Add all the ingredients to a bowl and toss.
- Serve as an appetizer with fish, as a side dish next to braised meat, or eat it plain – it's that good!
- You can store this salad in the fridge for up to one week.