A Salad for Oprah

Me and Oprah have something in common. We both get confused telling fennel and other herbs apart. That's the only thing for now, unfortunately. 

 

Recently, Oprah posted a picture of her holding a big basket of fennel she harvested from her garden. She said she didn't know what to do with that much dill.

 

No less a person than Jamie Oliver answered spontaneously correcting her and offered some recipe suggestions. That cutie! 

 

This mistake is super common and you can even be at a loss when trying to separate seeds of fennel and anise. I mean, Oprah, I can relate with you!

 

Oprah being as human as us. (She removed her cape for the picture)

 

That's fennel, folks. 

 

 

That's dill. 

 

These are anise seeds - we can make cakes, breads and teas.

 

 

 These are fennel seeds - we can also use in recipes and teas. 

 

 

This outstanding salad uses the root of the plant. I learned this recipe in Italy while WWOOFing in Roccarainola.

 

 

 

Ingredients:

  • 2 fennel bulbs, finely sliced

  • 1 lettuce head, slices in stripes

  • 1 red onion, finely chopped

  • Oregano (best if fresh, otherwise dried will do)

  • Juice of 1 lemon

  • 3 tbsp. apple cider vinegar

  • Salt and pepper

 

And now?

  1. Mix in a big bowl the fennel, lettuce and onion.

  2. In a smaller container pour the lemon juice, vinegar, oregano, salt and pepper. Mix them with a fork before adding to the bigger bowl.

  3. Try it and tell me if isn’t it remarkable people are unaware that fennel has a body!

 

Special credits: I learned this recipe with a wwoofer so remarkable as Oprah. Inbal, big kisses!

 

 

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The content you find here is for informational purposes only. I do not treat, diagnose or cure any condition. I do not intend to replace your doctor, dietitian or any other medical care professional. Do not confuse anything you read or learn here with medical advice. Remember: You are responsible for your health and well-being.