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Stay healthy with farmers market winter salad of fennel with lemon dill dressing

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With the cold weather hitting Houston, it's easy to forget that the local farmers markets still provide an abundance of seasonal vegetables. Soups are a popular choice in every kitchen with our temperatures hitting record lows. Kale, carrots and broccoli are in season at the farmers markets, and make very healthy additions to any soup. However, the tendency towards soups and stews this time of year can often create a craving for something fresh and crunchy. Seasonal fennel satisfies that craving for crunch with a crisp, hydrating salad high in vitamin A, and calcium. Other seasonal selections of Meyer lemons and fresh dill create a tangy dressing to complete this refreshing winter salad of fennel with Meyer lemon and dill dressing. Follow the list attached for a step by step instruction for making fennel salad with Meyer lemon dill dressing.

Gather Ingredients
Gather Ingredients Elizabeth Wood

Gather Ingredients

Step 1:  Gather Ingredients.  2 fennel bulbs makes 4 servings for this recipe.  The dressing is easily doubled, or can be refrigerated up to 4 days.  The lemon dill dressing requires the juice and zest of half of a Meyer lemon, 1/4 cup (or one small bunch) of fresh dill, 1/4 cup of mayonnaise, 1 Tablespoons of olive oil and 1/4 teaspoon of salt.  This dressing recipe doubles nicely, and is great on a Greek salad.

Chop and crisp the fennel
Chop and crisp the fennel Elizabeth Wood

Chop and crisp the fennel

Step 2:  Chop and crisp the fennel.  Wash the fennel bulbs, and trim off the green tops.  Slice the bulbs horizontally and chop into short strips.  Place the chopped fennel in a bowl with ice water to make it very crisp.

Prepare Meyer lemon dill dressing
Prepare Meyer lemon dill dressing Elizabeth Wood

Prepare Meyer lemon dill dressing

Step 3:  Prepare Meyer lemon dill dressing.  Using a fine grater, zest the rind of half of a Meyer lemon and reserve it to the side.  Finely chop the fresh dill, and reserve to the side.  Squeeze the juice from half of the Meyer lemon into a mixing bowl.  To the mixing bowl, add 1 Tablespoon of olive oil, 1/4 of a cup of mayonnaise and 1/4 teaspoon of salt, and whisk until creamy.  To the creamy dressing, stir the in the lemon zest and finely chopped dill.

Dry the fennel
Dry the fennel Elizabeth Wood

Dry the fennel

Step 4:  Dry the fennel.  After preparing the dressing, the fennel is ready to be dressed.  Remove it from the ice water and dry it with paper towels.  The step is important so that the dressing will thoroughly coat the fennel.

Toss the fennel in dressing
Toss the fennel in dressing Elizabeth Wood

Toss the fennel in dressing

Step 5: Dress the fennel.  Only dress as much fennel as you want to serve.  The fennel can be kept in water in the refrigerator for one more day, but it won't keep well if it's already been dressed.  Toss the fennel in the Meyer lemon dill dressing to coat.  Serve immediately.

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