This is the second post in our fruit-themed recipe series for the month of August from Kelsi Windmiller.
Cherries can be found all over your market this time of year so enjoy them now while they are still around. Try to pick the deeper red colored cherries for this recipe. They are sweeter and contain more nutrients. Fennel is an amazing herb with many medicinal properties. The fronds add an amazing taste and aroma to the salad and pair perfectly with the sweet cherries. The pepper adds a little spice and the whole thing is tossed in a lemon dressing.
Fennel & Cherry Salad
1 Fennel Bulb with Fronds
1/2 Lemon, Juiced
1tbsp Extra Virgin Olive Oil
1/2tsp Red Pepper Flakes
Cracked Black Pepper and Salt
Start by removing the stems and pits from your cherries by slicing them in half. Set aside in a large bowl. Cut off the stalks from the fennel bulb and pluck the fronds from them before discarding. Rip the fronds into bite sized pieces and add to the bowl. Cut the bulb in half lengthwise then lay flat. Slice each half into thin pieces and add to the bowl. Drizzle with olive oil and lemon juice. Season with red pepper flakes, black pepper, and salt. Toss until ingredients are evenly coated. Enjoy!
More healthy recipes from the BLDG 25 Blog!