I'm not gonna lie, the whole reason why I was inspired to make this salad was all thanks to fennel. Yes, that licorice flavored fresh veggie made my noggin start thinking and researching ideas. Doesn't help that with this crazy LA heat, I wanted to make something refreshing and yet satisfying. Cue pinterest for giving me major inspo. I just love scrolling along my feed, spotting unique recipes, and saving them on my board to come back to. This particular recipe caught my eye - Thanks Williams Sonoma!
Hands down an absolutely light, crispy, and tasty dish! Also my new mandoline came in use for slicing most of the ingredients. I warn you it's addicting. I did tweak this recipe a bit by adding a few more ingredients to make it hartier as a main dish. Once everything was prepped, I added some parmigiano reggiano as a final touch. I dare you not to eat all of this in one sitting, it's that good!
This is definitely a dish that will make an impression. I hope you enjoy this recipe!
Here's what I added to the recipe:
- two stalks of celery
- a can of drained chickpeas
- a cup of cooked quinoa
- seasoned chicken breast