It's Salad Daze...Recipe is “Fennel and Orange Salad” Delicious!!

As you participate in activities outside, with the warm weather, you will want to prepare quick and nutritious meals for your family. Well not to worry, because May is “National Salad Month." Who knew that a whole month was allocated to celebrate and enjoy the “salad?” What can be more simple and easy so you are not stuck in the kitchen cooking all day by a stove or oven? So, let’s make a tasty salad!

Salads can be served as an appetizer to stimulate your appetite, a side dish that will accompany your main course, or for your entrée which would include your protein. (beef, pork, chicken, or fish) Desserts can also be called salads if you add gelatin and whipped cream for a delicious sweet treat or fruits for an Ambrosia salad. The salad can be made from many different ingredients, not just lettuce such as, vegetables, legumes, eggs, cheese, and pasta. They may be served either cold or hot, often raw vegetables are added and many sweet fruits. 

The word “salad” comes from the French “salade” which has the same meaning. The first appearance of the word “salad” was in the 14th century. Salt is also associated with salad because the vegetables were seasoned with a brine or a type of vinegar dressing. The “Salad Bar” term first appeared in American English in 1976. Many food historians say that the Romans ate mixed greens and dressing over two thousand years ago. In the United States the “salad” became very popular in the late 19th century. Throughout the second half of the 20th century salads have been sold in supermarkets, at restaurants, (salad bars) and even fast food chains that appeal to the health conscious customer.

A simple “green salad” or “garden salad” is the most common to be consumed. It is composed of leafy vegetables such as lettuce varieties, spinach, and arugula cut into bite sized pieces. Due to their low caloric intake, salads are a common diet food.  Other vegetables can be added to your “tossed salad” which could include; cucumbers, peppers, tomatoes, mushrooms, onions, carrots, nuts, and so many others too numerous to mention. That is what is so wonderful about a salad; you can make it your own by adding whatever you would like. There is no right or wrong, no special recipe, and you can use what is in season. 

Sauces for salads are often called “dressings”. In our Western culture, there are three basic types of salad dressing; the first is called the Vinaigrette, which is an emulsion of salad oil mixed with vinegar, spices and herbs, plus salt and pepper. The second one is Creamy Dressings; usually a mayonnaise based, but may contain yogurt, sour cream, or buttermilk. The last is the Cooked Dressings, which resemble creamy, but are usually thickened by adding egg yolks with a gentle heating. In North America, mayonnaise based Ranch dressing is most popular, with vinaigrettes and Caesar-style follows close behind. Some other popular dressings are Italian, Blue Cheese, Russian, French, and Honey Dijon Mustard.

In my Italian family, there was never a dinner without a huge bowl of salad. My family would always say, that there was, “always room for salad“. Served along side our entrée or at the end of our meal, was mostly a green tossed salad with all the trimmings. An Italian vinaigrette dressing which consisted of the finest olive oil, Balsamic vinegar, and spices which were drizzled on top of the salad. It was so tangy and sweet at the same time. Preparing any kind of salad is easy especially now you can purchase pre-washed salad greens at the supermarket or by supporting your local farmer’s market. So, no matter what type of salad you make for lunch, brunch or dinner, remember enjoy, and make family memories together.

My recipe this week is called, “Fennel and Orange Salad.” One night I was watching “Ciao Italia” with Mary Ann Esposito. I saw her make this recipe. It looked so colorful and delicious that I had to try it. I have adapted this recipe to my families’ likings. It's a lovely Italian salad (Sicilian in origin, apparently), where fennel provides a lovely and slightly aniseedy crunch, the orange provides the necessary sweetness, the onion the sharpness, and the nuts will add texture. The taste is sweet and the red onion adds a twist to its flavor. 

The fennel (also called finocchina) is known since ancient times for its aromatic properties, its horticultural crop dates back to 1500. It is a diuretic, antispasmodic, and an anti-inflammatory. It is known that "anfrom," the seeds of this plant is very effective in the treatment of abdominal digestive problems. In the kitchen you can use all parts of the fennel. The white heart can be eaten raw in salads. It can also be boiled, broiled, and can be added to stews. Finocchio stems from the Italian region of Sicily. The so-called "seeds" are mainly used for flavoring Taralli (Apulia), donuts, and other baked sweets. So enjoy your salad and be creative with your ingredients. Let your imagination soar!

“Fennel and Orange Salad”

Ingredients:
1 medium blood orange, peeled and thinly sliced
1 medium navel orange, peeled and thinly sliced
1 medium fennel trimmed and thinly sliced
1 red onion, thinly sliced 
1/3 cup orange juice
1/4 cup olive oil
Salt and ground pepper to taste
A mixture of salad leaves Endive, Arugula, Baby Spinach, etc. A handful of walnut halves, toasted (almonds would be fine as well)

Directions:
Peel the oranges (remove as much of the white pith as possible) and cut crosswise into thin slices. Remove the hard bottom part of the fennel bulbs and discard, cut the fennel into thin slices. Peel the red onion, cut into thin slices. Place orange juice, orange, fennel, and onion slices into a large bowl, season with salt and pepper. Next drizzle with olive oil. Leave to stand for at least 30 minutes or up to a few hours at room temperature, mixing couple of times. To serve: place on top of salad leaves, including any juices. Garnish with toasted chopped walnuts or almonds.

*******Optional: you may want to add to your salad 1/2 cup whole, pitted Kalamata olives. If you can’t find Blood Oranges, Naval Oranges will do. 

Till Next Time……

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