One of my favorite early spring veggies is fennel. Its sweet, crunchy texture compliments salads and vegetable dishes, and nothing beats the smell of roasted or sautéed fennel! You can eat the bulb raw or roasted and use the greens in a salad. Sometimes I make a simple dish of Vidalia onions and fennel sautéed in sesame oil to serve alongside fish or on top of basmati rice.
Fennel is a high antioxidant food that is an excellent source of vitamin C. It also contains oil called anethole, which studies link to reduced inflammation and protection against cancer. It is high in fiber, folate and potassium. Fennel season is almost over so if you haven’t experimented with this versatile little bulb make sure to pick some up the next time you are at the store or farmers market. Below is a refreshing and impressive spring salad, packed with nutrients and oh so delicious. In fact, often I eat the salad with no dressing because it is so good alone. Happy spring!