Toasted Fennel Seed & Radish Salad

Radishes and toasted fennel seeds are a lovely combination and together they form a perfect seasonal hit! This recipe can either be served cold or warm depending on preference. Let the crisp bite and pungent licorice flavors of this wonderful winter salad accompany your special holiday feast this year!

Fennel seeds are not actually seeds, but little fruits of the fennel plant. Most are probably aware of their more common seed description, ecoRDN included, so for the sake of commonality we will refer to them as seeds throughout the remainder of this article.

Commonly used as a mouth freshener around the world, fennel’s benefits are much more significant than simply combating halitosis. Chewing fennel seeds has an immediate effect of opening up blood vessels. Great for people with high blood pressure or mountain climbers! Fennel seeds are also used to remedy intestinal gas and constipation and the seeds contain high levels of calcium, manganese, iron and vitamin C.

Radishes are a great seasonal root vegetable naturally high in vitamin C, which pack a satisfying crunch and piquant bite. Radishes are part of the cabbage family, so also part of the larger variety of cruciferous vegetables, such as broccoli and cauliflower, a family high in fiber and phytochemical!

This recipe requires some decent knife skills as the round radishes aren’t the easiest to cut into coin shapes, however if you have a mandolin use that instead, as always be careful, work slowly, thoughtfully and pay attention to those pretty, little fingers.

1 Tbsp toasted fennel seeds

1 c diced celery

3 c coined radish

1/8 c finely cut green onion

for the vinaigrette 

2 fl oz white wine vinegar

2 fl oz safflower oil

2 fl oz water

1 Tbsp Bragg’s aminos

1 Tbsp cracked black pepper

1/4 tsp iodized salt

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Whisk vinaigrette ingredients together until emulsified, pour in a large mixing bowl and set aside.

Process the radishes, celery, green onion, mix together with toasted fennel seeds, then add all ingredients to the vinaigrette.

Toss until all veg is throughly covered, then pour ingredients into a container, making sure to use a spatula to remove all vinaigrette from sides. Cover and let sit in fridge for at least two days to allow for proper marination and amazing flavor marriages!

Serve either warm or cold, both ways are equally delicious! This lovely seasonal salad will make a great accompaniment to your special holiday feast! Try it out and let us know what you think in the comments below. As always thanks for reading and eat well!

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