It really is a shame Easter is over.
This refreshing, crisp, spring salad would have been perfect on an Easter day buffet.
Oh well, better late than never, right?
In an attempt to use the fennel from last week’s vegetable box delivery, I turned to one of my favorite cookbooks, Clean Food.
The recipe in the cookbook formed the perfect foundation to build upon- from a side salad to a dish that can stand alone as a meal.
The ingredients in this recipe are clean, wholesome, and revitalizing.
After photographing the ingredients and beginning to make the salad, I decided to double the fennel bulbs.
The mint was freshly picked from my balcony.
Although I used spelt berries, I’m sure wheat berries or another firmer grain would be just as good.
I’ve been zesting like crazy since I bought a microplane.
Two large oranges make a lot of zest!
Chopped fennel and mint piled atop the orange zest.
Add in the orange segments, cilantro and red onions.
Add the cooked and cooled spelt berries.
Give it all a good toss.
Mix up your dressing by shaking it until combined.
Pour the dressing over the salad and toss to coat.
Fennel, Orange and Spelt Berry Salad
Lightly adapted from Clean Food
2 fennel bulbs, halved, cored and thinly sliced
1/2 small red onion, finely sliced
1/2 cup raw spelt berries (wheat berries would also work)
1/3 cup fresh mint leaves, torn
2 Tablespoons fresh cilantro, torn
1 teaspoon ground coriander
Juice from 1/2 orange
2 Tablespoons red wine vinegar
1/4 teaspoon sea salt
3 Tablespoons extra virgin olive oil
freshly ground black pepper
- Cook the spelt berries according to package instructions, rinse with cold water and set aside.
- Steep the sliced red onions in boiling water for 30 seconds; strain, rinse with cold water and set aside.
- In a large bowl, zest two of the oranges. Remove the peels and pith of all 4 oranges and add the orange segments to the bowl along with the fennel, red onions, mint and cilantro.
- In a tightly sealing container, such as a reused glass jar, shake together the dressing ingredients until well combined. Pour the dressing over the salad and toss to evenly coat.
Enjoy in the sunshine with a tall glass of iced tea.
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