As a child I wasn’t a big fan of fennel. With a sensitive child’s palette, the taste of fennel was strong and reminded me too much of black licorice. However with the added years I have also acquired a more adventurous and mature palette. Fennel is fun and fresh great for a summer salad or as a bed to your favorite meat of choice. I like to have this Black Tomato Fennel Cucumber Medley with some white wine garlic shrimp!
Yummy all around!
8 black tomatoes
5 medium sized cucumbers
2 small fennel bulbs
1 celery stalk
1/2 cup of flat leaf parsley
3 small purple pearl onion
a pinch of rock salt and pepper to taste
1.Peel and seed the cucumber
2. Remove stalks from fennel, keep the bulb and the tender parts
3. Cut both fennel, cucumber, black tomatoes and celery into similar bite size pieces
4. Mince parsley and onion
5.Toss vegetables with salt and pepper
6. Guess what your done!
I like to mix some olive oil separately with some apple cider vinegar and add that to the medley. It keeps the fresh taste of the vegetables present and strong to the taste but adds a nice sweet taste. The medley is good on its own for a nice vegan treat, especially with the special taste of the black tomatoes! Optionally for the meat lover you can cook some shrimp in coconut oil with tons of garlic, as things heat up add some white wine and watch it all sizzle. Take those shrimp and toss them over the medley and voilà. That is my personal favorite, though I think a nice piece of steak would be tasty as well! Until then you can use this as a main course or a bed for your savory meats and main dishes….Enjoy!
If you have any questions drop me a line!