Fennel & Snap Pea Salad

by Dani Lind, Rooted Spoon Culinary

Summer 2010 Issue

Prep time: 20 Minutes

Cook time: 3 Minutes

Serves: 4

Greek myth associated Fennel with Dionysus, and when Prometheus stole fire from Zeus to give to mankind, he stashed it in a giant stalk of fennel.

Ingredients

3 tbsp. olive oil
2 tbsp. fresh lemon juice
1 tsp. dijon mustard
1 tbsp. shallots or green onions, minced
Salt
Freshly ground pepper
½ pound snap peas (can substitute green beans)
1 small fennel bulb, cored and thinly sliced
⅓ cup walnuts, chopped and toasted
⅓ cup blue cheese, crumbled
Fennel leaves

Directions

1

Whisk together oil, lemon juice, mustard, onions, salt and pepper in a medium sized serving bowl.

2

Blanch snap peas in boiling, salted water for 2 minutes, drain.

3

Cool snap peas in ice water and drain.

4

Add snap peas to dressing with sliced fennel and toss with walnuts and blue cheese.

5

Garnish with fennel leaves. Serve cold or at room temperature.

Suggestions

To learn a lot about fennel, check out Dani Lind's article "Eater, Meet Fennel."

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