def (dandelion + endive + fennel)

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.

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INgredients

1 small bunch dandelion greens

1 small endive

¼ fennel bulb

1 Sumo orange

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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.

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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.

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Set aside.

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.

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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

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and then top with he chopped fennel. Sprinkle with sea salt.

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Squeeze the orange

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and drizzle on the salad.Serve the salad in individual bowls.

©Nancy Wolfson-Moche 2014