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A wintery take on a traditional tabouleh, great to keep in the fridge for cloudy day lunches! Lemon, garlic, fennel and parsley give this healthy dish a zippy Mediterranean flavor. The artwork was created with colored pencil, ink, and oil pastel on brown Kraft paper.
In a pinch: No spinach? Arugula or bib lettuce will work as well.
There are often fennel (aka anise) bulbs in our Community Supported Agriculture (CSA) box. Eating it raw in salads can be uninspiring. However, cooking fennel brings out its subtle flavor and blends well with spinach and apples. I hope this salad makes you a fennel fan, if you’re not one already!
Apparently, there is a distinction between male and female fennel. Males are round, less fibrous and best eaten raw. The female version is long and recommended for cooking. From my experience, either one is fine.