Fennel And Cherry Salad
serves 2-4
Today, I decided to brave my v-slicer once again. Maybe this salad isn’t worth losing a pinky finger over, but I certainly did enjoy the savory sweet combination for my lunch.
Read more about this recipe at Cook & Eat.
1 lemon
1 fennel bulb, shaved into 1/8-inch rounds
1 jicama root, julienned
1/2 small Vidalia onion, very thinly sliced
2 tablespoon honey
1 tablespoon rice wine vinegar
2 tablespoon olive oil
1 teaspoon fresh lemon thyme leaves
20 cherries, pitted
prep: 15 minutes
total: 15 minutes
2 medium bowls
mandoline (optional)
whisk
1. Juice 1/2 the lemon into a medium bowl, and add some cold water.
2. Trim any of the greens off the fennel, remove any tough outer leaves, and the core. Shave the fennel into 1/8 inch thick rounds. Place the rounds in the lemon juice water mixture to soak.
3. Peel the thick brown skin from the jicama, and julienne. Add into the fennel. Give it a toss to coat in the lemon juice water.
4. Remove the outer peel of the onion and shave to 1/8 thick. Add it to the fennel/jicama mixture. Give it a toss to coat in the lemon juice water.
5. In a separate bowl, whisk together a dressing of the juice from the remaining lemon, the honey, rice wine vinegar and olive oil.
6. Drain the excess liquid from the fennel mixture, add the thyme, cherries, and pour in the dressing. Stir to coat. Cover and set aside.
