The bulb, foliage and seeds of the fennel plant are widely used in many of the culinary traditions of the world. For cooking, green seeds are optimal.
The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. Young tender leaves are used for garnishes, as a salad, to add flavor to salads, to flavor sauces to be served with puddings, and also in soups and fish sauce.
Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. It may be blanched or marinated, or cooked in risotto.
Fennel seeds are the primary flavor component in Italian sausage.
Butter lettuce has a slightly sweet, buttery flavor. Good-quality Butter lettuce will have fairly large, loose heads with thick leaves and even green coloring. Scratch the stalk and smell. A sweet or bitter smell means sweet or bitter flavor. Figs are a delicious, sweet fruit, one of the prime fruits enjoyed since antiquity in the human history. Fig is naturally rich in much health benefiting phyto-nutrients, anti-oxidants and vitamins. Dried figs, indeed, are highly concentrated source of minerals and vitamins. A fully developed fig features bell or pear shape with succulent flesh inside. Source
Fennel Salad with Oranges, Olives and Dried Figs
Servings 4
Ingredients:
1 small head organic butter (Boston) lettuce, cleaned and spun dry
1 medium-sized bulb organic fennel, sliced paper thin (a mandolin works best.)
2 organic navel oranges, peeled, sliced into thin rounds
15 Kalamata olives, pitted, sliced
5 or 6 organic dried figs, cut into small pieces
1 to 3 tablespoons extra-virgin olive oil
Sea salt and pepper to taste
1 tablespoon organic lemon juice
1/2 cup blanched, slivered almonds, lightly toasted
A small piece of hard cheese (Parmigiano-Reggiano, Pecorino, Asiago), shaved into thin slices with a vegetable peeler.
Wash and dry the lettuce, then tear it into bite sized pieces into a large salad bowl. Add the fennel, oranges, olives, and figs, and toss. Drizzle the salad with the olive oil, and toss until everything is lightly but thoroughly coated. Sprinkle lightly with salt and pepper. Refrigerate until serving (but not longer than about 1 hour).
Just before serving drizzle about 1 tablespoon fresh lemon juice and sprinkle top with the almonds and cheese shavings. Serve.
Source: Kashi
The Kashi name has deep roots. A blended term inspired by “Kashruth,” meaning kosher or pure food, and “Kushi," from the founder of American macrobiotics. The name stands for wholesome foods made with real nutrition.
The body needs more than 40 nutrients: vitamins, minerals and water, as well as energy-providing protein, carbohydrates and fats. No one food supplies all the essential nutrients in the amounts needed. Therefore, it is important to eat a variety of foods each day.