As I sit here writing this, mind you typing is not a terribly labor intestive activity, I am drip drip dripping sweat… It's just not right.
And today will be as hot as shit fuck. But its support to get so much better tomorrow. So that's it, not more complaining. Everything is all good.
Now lets talk about this salad. This is such a fresh, clean, and full flavor salad made of just a few simple ingredients, the star being the fennel. Almost licorice-y and sweet, yet still has a crisp earthiness, it pairs so well with onion and kale and dressed with just lemon juice. Simple, easy, and very much satisfying. Kind of the perfect salad to make when you don't want to make anything because the world is a sauna and nothing hurts you soul more then to think of turning on the oven.(full disclosure. Stove burn does go on for a few minutes.. but only a few)
Maybe you have never had fennel or think you don't like it, Well if you haven't had it, you must, and if you think you don't like it, you should try it again. Up until recently, I kind of discarded fennel as a mah veggie. I didn't hate it, but I never really cared for it, and I definitely did not seek it out. But this past year, for some odd reason (I blame/thank old age) I have really gotten into the yummy bulb. I have even gone out of my way to find it. And last week I was much excited when I went to farm share pick up and found that there was crate of fennel. Woo HOO!
Sweet fennel+hot weather and no desire to move = Fennel onion carrot salad
The stuff. A bulb of fennel (this was a big one so I use half of it),a medium onion , a big carrot, a bunch of kale, salt, pepper, a little olive oil and a lemon (I ended up using 2 smallish lemons)
Take you fennel and either with a mandolin or a knife, thinly slice the bulb. Do the same with the onion.
Toss the sliced fennel and onion into a lightly oiled skillet and sprinkle with a dash of salt. Place on medium low heat and cook jjust until the veggies are soften and starting to brown.
Cooked to perfection.
Chop the kale into pieces small enough to fit into your mouth and julienne or shred the carrot.
Compile the stuff. Juice the lemon. Kale into a bowl, dump most tot the lemon juice on that and sprinkle with salt and mix around (I used my hands). Dump the sautéed fennel onion onto of that and top with the carrot and the rest of the juice.
TA DA! Now that's some pretty.
And toss it all around. I like to add a few thinly slices of raw fennel and lots of fresh cracked pepper.
Share with a friend. Or not. (a not for me)
Happy hump de dump day. Stay cool friends!
Fennel Onion Kale and Carrot Salad
Makes a big salad for one, or a few smaller sized side salads.
- 1 small or half of a large bulb of fennel
- i medium white or hello onion
- 1 large carrot
- a bunch of kale (like 3-4 cups chopped)
- 1 large juicy lemon (or two small lemons)
With either a mandolin or using a knife, slice up the fennel and onion super thin. Toss into a lightly oiled skillet, sprinkle with salt, and stick on the stove on medium low heat. Stir and let cook down for 5-8 minutes or until the fennel and onion have soften and are starting to brown.
While thats cooking, chop up the kale into small pieces and julienne or shred the carrot.
Place kale into bowl, juice the lemon and drizzle most of the juice all over the kale and give it a good mix. Dump on the cooked fennel onion and top with the carrots and a the rest of the lemon juice.. Sprinkle with salt and pepper to taste and give it a good toss. Top with a few fresh shaving of fennel.
Share with a friend, or eat it all to your self.