My house is really quiet. Too quiet. No, it's not that my children have found magic markers and a blank wall. No, they are at Grandma & Grandpa's making joyful noise with two new kitties who are being terrorized to all hell and back, permanently lodging dirt underneath their fingernails, drinking
red-5 kool-aid, eating mac n' cheese at every meal, but that's the way childhood should be, right? And I think salad should be this way - crunchy, tangy, a 'lil sweet, creamy, vinegary. I'm fairly certain I'm repeating myself saying all those things right here not too long ago, but I claim short-term memory loss and want you to try this salad for yourself!
Are you a fan of fennel? It's a vegetable that has a licorice or anise flavor. The fronds can be dried for a licorie tea or you could use them as garnish on the top of this salad. Important note: I didn't use all three heads in this recipe, I roasted the other two and tossed them with some quinoa. Who eats all this food, my favorite auntie asked me at the last family gathering, well, if you spend anytime with me you'll be fed in due time.
When you come to prep your fennel don't be scared - just get to hackin'. Hack off the fronds and one or two layers of the outside fibrous skin, depending on the quality of the outside flesh.
Black sesame seeds. Not too hard to find - most well-stocked groceries should have them. Now toss the chopped vegetables with the creamy dressing, top with some fresh dill or fennel fronds and serve. You are so amazing.
Snow Pea, Fennel, & Apple Salad
2 cups snow peas
1 fennel bulb, peeled of outside fibrous layer
2 green apples
2 green onions
2 tablespoons full fat mayonnaise
3 tablespoons milk
2 tablespoons tarragon vinegar
1/2 teaspoon sugar
2 tablespoons black sesame seeds
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
3 tablespoons fresh dill
Chop snow peas, fennel, and apples into similarly sized chunks, about 1/2" in size, toss into a large bowl. Dice green onions and toss into the same bowl.
In a small bowl, whisk together mayo, milk, vinegar, sugar, sesame seeds, salt and pepper until creamy. Pour over chopped vedge. Chop dill and scatter over the top of the salad. Serve immediately. Alternately, will store well-refrigerated for a day or two.