Fennel and Cherry Fusion: A Salad Sensation for the Health-Conscious Cook
Hey there, fellow food enthusiasts! After a busy spell, I've been craving simplicity and something that's both delicious and good for me. So, I've got a super exciting recipe that's perfect for those days when you want something light, healthy, and packed with flavour.
From Grapes to Cherries: A Seasonal Twist
Inspired by the idea of roasted fruit in a salad, I initially envisioned roasted grapes with fennel. However, I decided to switch gears and use seasonal, locally-grown cherries instead. This swap not only supports local farmers but also brings a fresh, sweet twist to the dish. And let me tell you, the combination of roasted cherries with fennel is simply divine!
Why This Salad is a Must-Try
This salad is all about the joy of simple ingredients. The sweet, juicy cherries, roasted to perfection, create a wonderful contrast with the crisp, anise-flavored fennel. It's light, refreshing, and perfect for a summer lunch or a delightful side dish. Plus, it's quick to prepare, making it a great option for those busy days.
Recipe: Fennel and Roasted Cherry Salad
Serves: 4 as a side Prep time: 15 minutes Cook time: 20 minutes
Ingredients
For the Salad:
- 2 tbsp almond flakes, toasted lightly
- 200 g (7 oz) sweet cherries, pitted
- A few springs of fresh thyme
- 250 g (9 oz) fennel (1 large bulb), a few fronds reserved and chopped finely
For the Dressing & Marinade:
- 30 ml (2 tbsp) extra virgin olive oil, divided
- 5 ml (1 tsp) maple syrup
- Sea salt and black pepper, to taste
- 1 tbsp raw apple vinegar or lemon juice
- 2 tsp wholegrain mustard
- ½ small shallot, finely grated (optional)
Instructions
- Toast the Almonds: Toast the almond flakes in a dry pan over medium heat until they are golden and fragrant. Stir frequently to prevent burning. Set aside to cool.
- Prepare the Cherries: Preheat your oven to 200°C (390°F). Coat the pitted cherries with 1 teaspoon of olive oil and 1 teaspoon of maple syrup. Add a few thyme leaves and season with salt and pepper.
- Roast the Cherries: Place the cherries on a baking tray and roast for 20-25 minutes, stirring halfway through.
- Prepare the Fennel: Remove the tough core of the fennel and slice it lengthwise as thinly as possible using a vegetable mandolin. If you don't have one, just slice it very thinly with a sharp knife.
- Make the Dressing: In a medium bowl, mix the remaining 1.5 tbsp of olive oil, apple cider vinegar, mustard, grated shallot, salt, and pepper.
- Dress the Fennel: Add the fennel slices to the bowl and toss to coat them with the dressing.
- Assemble the Salad: Arrange the dressed fennel on a large platter. Dot with the roasted cherries, including any juices they released. Sprinkle with the reserved chopped fennel fronds, thyme leaves, and toasted almond flakes.
Tips and Variations
- If you don't have cherries, plums or blackberries work beautifully as well.
- For a nut-free option, skip the almond flakes or use toasted sunflower seeds.
- Feel free to add some crumbled vegan feta cheese for an extra layer of flavor.
Nutritional Information (per serving)
- Calories: 133
- Sugars: 9 g
- Fats: 9 g
- Saturates: 1 g
- Proteins: 2 g
- Carbs: 13 g
Final Thoughts
This Fennel and Roasted Cherry Salad is a delightful way to celebrate seasonal produce. It’s simple, packed with flavour, and incredibly good for you. So, go ahead and give it a try! I'm pretty sure it will be a new favourite. Don’t forget to share your creations using #healthyfood and #aiRecipeApp.