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Fennel and Spinach salad with carrot dressing

Fennel and spinach salad

the dressing hour

Fennel and spinach salad

Simple, fresh, and colorful: this salad is perfect for a lunch break at the office, accompanied by bread croutons, or to surprise a guest. In 10 minutes you can prepare the tastiest and most nutritious salads and the seasons can only inspire us by offering us an infinite variety of vegetables and fruits. Have you ever tried adding pomegranate to your salad? Or slices of orange? You will not only delight your eyes, as the pomegranate is rich in antioxidants and the orange, as is well known, in ascorbic acid. There are very few details that can upset a simple salad by turning it into a sophisticated dish while remaining simple to prepare. And one of the most effective tricks is dressing. I’ve never been a lover of supermarket-ordered dressing: fat and difficult to digest. In this recipe, I propose a light and delicious dressing that will embellish any bed of salad like a suggestive blanket of tropical colors. A single carrot and a piece of ginger can be transformed into a creamy, orange dressing that will go very well on fennel, spinach leaves, quinoa, and tofu!

Thoughts create a new heaven, a new firmament, a new source of energy, from which new arts flow.

Paracelsus

Fennel and Spinach salad with carrot dressing

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

  • baby spinach leaves
  • 1 fennel bulb
  • cherry tomatoes
  • 1 pomegranate
  • 1/2 cup quinoa
  • 1 tsp olive oil
  • 3x 1/2 cup water
  • (dressing) 1 carrot
  • (dressing) 6 tbsp water
  • (dressing) 1 +1/2 tbsp miso
  • (dressing) 1/2 lime juice
  • (dressing) 1/2 lime juice
  • (dressing) 4 tbsp sesame oil
  • (dressing) 1 small piece ginger root
  • (dressing) 2 tbsp agave syrup

 

Directions

  1. Wash the spinach leaves and fennel
  2. slice the fennel bulb
  3. add 1 tsp olive oil in a saucepan (low heating)
  4. add the quinoa in the saucepan and toast it for a couple of minutes (should pop like pop-corn)
  5. add the water, 1/2 tsp of salt and let it cook until the water is absorbed
  6. in a mixer add all the ingredients for the dressing and mix it until smooth
  7. serve with pomegranates seeds and edible flowers


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