The beginning of January always jump-starts everyone’s desire to eat healthier and stay fit, but frigid temperatures like today don’t exactly make us crave cold salad. Need another solution? Tossing your veggies in the pan with a touch of olive oil and seasoning goes a long way. Trust me.
While I may be a total un-purist when it comes to desserts (Throw it all in there! The richer the better! Sure, we can add another layer!), certain foods, like a good vegetable, beg to be left alone. So in order to keep its integrity, I’ve chosen only a few select ingredients to enhance the beauty of this healthy side.
If you typically find fennel’s licorice-like taste a bit overpowering, you’ll be happy to learn that it gives off a much more mild flavor once cooked. My preparation leaves this yummy veg tender with a still-crisp bite, and hits just about every taste bud. A little spice, acid, salt…it’s all there waiting for you to dig in. Pretty good deal for a low-fat, low-cal, vegan, gluten-free option!
We can save my fennel and cauliflower salad for temperatures above 0°!
1.25 lbs fennel (about two small bulbs)
2 cloves garlic
1 tablespoon olive oil
1 tablespoon lime juice
1/2 teaspoon kosher salt
1/8 teaspoon pepper
Wash and cut fennel according to these instructions, then pulse through your food processor using the shred blade.
Drizzle olive oil into your pan over medium heat.
Using a microplane, grate garlic into olive oil.
This will form a paste-like texture, keeping the flavor even throughout the dish.
Add shredded fennel.
Season with salt and pepper.
Add lime juice.
Mix well and serve warm as a side or healthy snack!
Eat and enjoy a wintery way to get your veggies in!
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