Sweet Garden Fennel Salad

In a season of smoke, flames, charred meat and tinfoil it seems as though health consciousness has all but disappeared. Around the water cooler these days there is most likely talk of steaks and marinades, not lettuce and tomatoes. Today lets turn the tables. Salad, while rarely a centre-stage main, definitely has its’ place in the summer months. Meat equals cooking time whereas salads typically require nothing more than preparation.

As most of us know there are seemingly endless styles of salads to choose from. There are potato salads, ceasar salads, garden salads and bean salads just to name a few. While all salads are largely customizable to personal tastes, on a hot summers’ day around the backyard with the family a simple garden salad seems to work well. Little time to prepare, simply tossed with a basic dressing really does bring out the natural flavours of those foods used in this dish.

1 bag of spring mixed greens (arugula and baby spinach)
2 Tomatoes – chopped
1/2 cucumber – quartered and chopped
2 cloves garlic – minced
10-20 mini boccoccini balls
1 bunch fresh fennel frond – chopped

Dressing:

½ olive oil, ½ balsamic vinegar

This simply made salad can be done in a hurry for any last minute barbeque invitation. The view of a light, flavourful salad may not be as appreciated by all as it could, or should be. However a healthy option is almost always welcome, and often forgotten. As a word to the cook; please remember to keep the dressing separate from the salad until serving, otherwise you may end up with a soggy salad that may prevent you from receiving an invitation next time.