Frisée and Fennel Salad

Fennel - Photograph by Lynn Karlin

Fennel – Photograph by Lynn Karlin

The best of Raw food – or any food, for that matter – is the sourcing of high-quality, seasonal, local (when possible), organic ingredients.

 

Frisée and Fennel Salad

6-8 cups frisée lettuce
1 small fennel bulb, thinly shaved
on mandoline
1 cup roughly chopped walnuts
½ cup roughly chopped
dried cranberries
Vinaigrette (below)

Delicately toss all ingredients with desired amount of dressing until well combined. Season with salt and pepper to taste. Garnish with extra walnuts, cranberries and dressing if desired. Serves 4-6.

Vinaigrette
¼ cup balsamic or cider vinegar
or any good-quality vinegar
½ cup pure maple syrup
2 tablespoons lemon juice
2 tablespoons finely minced fresh basil
1 cup olive oil

Whisk together vinegar, maple syrup, lemon juice and basil. Add olive oil
and continue to whisk until dressing
is emulsified. Add salt and pepper
to taste.

These gorgeous veggies are paired with delicious, accessible recipes by well-known master raw food chef and best-selling “cookbook” author Matthew Kenney. www.matthewkenneycuisine.com

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