Cucumber Fennel and Orange Salad

We're still experimenting with ways to use our fennel here in the City Girl household and since I'm going to have an abundance of cucumbers from my garden I decided to give this idea of mine a try. It's a very fresh, light tasting salad. The dressing is very light and mild, so if you like something with a stronger dressing you may want to change it up a bit to your liking. I'm not a huge dressing fan, so this was perfect for me.

Cucumber Fennel and Orange Salad

















Salad:
1 large or two small cucumbers
1 fennel
1 orange

Dressing:
1/4 c orange juice
1 T honey
1 T grapeseed oil
zest from 1 orange

To prepare the salad, peel the cucumber(s) and cut into matchstick sized pieces. Cut the fennel bulb and stalks, horizontally, into thin pieces as well. Zest the orange and set aside zest for the dressing. Peel and cut the orange into bit sized pieces. Toss cucumber, fennel, and oranges together. Mix the dressing ingredients and pour over salad. Add a few of the frennel fronds as a garnish.

This salad is best if left to marinate for 24 hours before eating. This allows the cucumber to soak up some of the orange dressing. Enjoy!

Fennel Beet and Orange Salad

OK, confession time: I have NEVER eaten fennel or beets. They are completely new veggies to me. Seriously. New. So I had to come up with some way to try these things. And boy am I glad that Harmony Valley Farm's recipes came to the rescue! I made this salad to take to a potluck and was sorry that I forgot to take the little bit leftover back home with me it was so good! Oh, and I don't care for mustard so I omitted that part and it was still delicious!

Fennel Beet and Orange Salad
from Harmony Valley Farm
2-3 medium beets
1 head of fennel
2 oranges
1 Tbsp balsamic vinegar
Olive oil
1 tsp Dijon mustard
Salt and pepper to taste
1.Preheat oven to 400 º. Remove beet tops and set aside. Trim stems to 1”, scrub beets, rub with oil, and roast until tender, about 1 hour. Cool.
2.Thinly slice fennel bulb crosswise and sauté slowly with a small amount of oil over low heat until it is nicely browned. Remove from heat.
3.Zest one orange. Whisk balsamic with orange zest, Dijon, 2 Tbsp oil, and salt and pepper.
4.Cut peels and white pith from oranges. Cut crosswise into thin slices.
5.Chop fennel stalks and reserve fronds.
6.Peel cooled beets and cut into 1” chunks.
7.Toss browned fennel bulb with orange slices, beets, fennel stalks, and dressing.
8.Sprinkle with chopped fennel fronds to taste.

CSA Week 9

Last week we got another installment of our veggie & cheese shares from Harmony Valley Farm: Fresh garlic, White cipollini onions, Red beets, Fennel, Carrots, Thai basil, Cucumbers , Snow Peas, Baby bok choi, Salad Mix, Cauliflower, Otter Creek Summer Cheddar, Pasture Land Coop's Sogne, Cedar Grove Monterey Jack.
Plans for the loot? Well, I've honestly never tried beets or fennel. So thinking of trying those roasted since it seems to have been a big hit for some of the other veggies that were new to the City Girl household so far. I'm sure I'll make use of the cucumbers and carrots with the salad mix, and as snacks by themselves. And all that cheese? I'm thinking of a lovely cheese fondue which would also lend itself well to the cauliflower and a leftover zucchini from our last box. As for the rest, we'll have to see!