Fennel Salad

This recipe is a new one for me. I have made it a few times, but I am the only one to eat it. I haven't tried it on the kids and the husband doesn't like the licorice flavor in it. So, like I said,  It does have a faint Licorice flavor to it, but it's complimented nicely with the zing of the red wine vinegar. I also love the heat "kick" that comes from the red pepper flakes. It is unique and not over bearing in flavor at all. I would recommend this recipe to anyone who wants a new salad option and likes to try something new. The fennel is a little tricky to learn how to cut and I wish I would of taken pictures. It is easy, but just not what you would expect. I would recommend youtubing it :)You can eat it raw (which is what I do) or roast it in the oven for about 30 minutes. Very yum as a mid-day snack right out of the fridge! 

Fennel Salad

1 Fennel bulb
2 Fresh Garlic cloves
Olive oil 
Red Wine Vinegar
Dill 
Salt 
Pepper
Red Pepper Flakes

Chop the fennel, crush the garlic, and add the remaining ingredients to taste. Stir. Serve either chilled or room temp or straight out of the oven!


Enjoy,
April