Fennel Zucchini Salad

Right now I’m getting a nice stream of musicians as my airbnb guests! And I love music, so it’s so great to hear things going on from different cultures. M, from Poland, and his friend, J, are musicians, composers and “scratchers” from Poland. And D is a musician, radio show host and concert organizer from Ireland! How cool is that!

Recipe of the Day – Fennel Salad

Ingredients:

  • 2-3 medium zucchini
  • 1 large bulb fennel, quartered and cored, fronds reserved
  • 2 T. olive oil
  • juice of 1 lemon
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 c. slivered red onion
  • 6 T.  nut/seed cheese (see recipes this blog)

Directions:

  1. Very thinly slice zucchini lengthwise into long strips with a vegetable peeler, mandoline or knife. Place the strips between 2 paper towels and let stand while you prepare the rest of the salad.
  2. Very thinly slice fennel bulb with a knife or mandoline. Chop enough fronds to equal about 1/4 cup. Whisk oil, lemon juice, salt and pepper in a large bowl. Add the zucchini, fennel, fronds and onion; gently stir to coat well. Serve sprinkled with cheese.

Word of the Day – musica – musica

Tip of the Day – There is such beautiful music here in Ecuador. The traditional music inspires me so much. Listen as much as possible!

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