Sugarloaf and Fennel Salad

Sweet and bitter make this salad healthy and delicious.

Bitter greens are known for their health benefits, and paired with sweet fennel, this salad is perfect for winter.  Sugarloaf is not all bitter — it’s name hints at its sweet undertones, which make it a balanced green that’s healthier than its look alike lettuce.  

Sugarloaf and Fennel Salad

Makes one side salad for 2-4 people

INGREDIENTS

• 1 – 2 heads of Sugarloaf Chicory (sub other chicory or radichio if needed)
• 1 Fennel Bulb, root end trimmed off.
• 1 small shallot, onion, or leek, sliced thin
• 1 clove of garlic, minced (use more to taste)
• OPTIONAL thinly sliced apples or pears, or small orange wedges.
• Vinaigrette of choice or 1/8 cup (2 tablespoons) balsamic vinegar and 1/8 cup (2 tablespoons) extra virgin olive oil
• Sea Salt, to taste (start with 1/4 teaspoon)
• Pepper, to taste

INSTRUCTIONS

1. Prepare fennel by laying the bulb on your cutting board sideways and making thin slices.  The results are thin half moons that look similar to chopped celery.  If the fronds are attached and fresh, chop all the way up the stem and include your fronds.
2. Add fennel, shallot, garlic, and vinaigrett or oil and vinegar and toss.
3. Add in greens and optional fruit and toss.
4. Serve and enjoy!

NOTES:

Feel free to add anything else in that you’d like!  This recipe is meant as a guide — substitute as needed!

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