I awoke to the sound of chirping birds. It was 15 degrees outside and something seemed wrong with this picture. I decided that if the birds were chirping, I ought to make a raw salad to welcome … er, anticipate the arrival of spring. Continuing with yesterday’s alphabetics, I combined dandelion, endive and fennel to make a crunchy, refreshing and cleansing salad.
1 small bunch dandelion greens
1 small endive
¼ fennel bulb
1 Sumo orange
pinch sea salt
serves 3 or 3
Process Wash the dandelion, endive and fennel well by immersing them in water. Trim any brown ends and then chop the dandelion leaves in small pieces one-quarter-inch thick. Set aside.
Chop the ends of the endive and then slice either end into small round dics. Cut each one in half and then halve it again and quarter it.
Next Slice the ends off of the fennel bulb and cut it into a few quarter-inch rounds. Cut the rounds into small pieces and set aside.
Assemble the salad. Place the dandelion at the bottom of a medium-sized glass mixing bowl.Place the sliced endive on top of the dandelion
and then top with he chopped fennel. Sprinkle with sea salt.
Squeeze the orange
and drizzle on the salad.Serve the salad in individual bowls.
©Nancy Wolfson-Moche 2014