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Friday, November 18, 2011

Fennel Salad - Insalata di Finocchi

In  a previous post I wrote about fennel (finocchio) being a powerhouse of nutrition and the many ways I use it.  Today, I like to share this inviting and rich salad made of fennel, potatoes and beans.  Insalata di Finocchio will make a great sidedish for the Thanksgiving table.

Insalata di Finocchi

All photos - Copyright - ©2011 - La Casa e Il Giardino – picasaweb

3 fennel bulbs
2 potatoes
1 cup cooked beans
Sprig of parsley
Few drops of Tabasco
1/4 cup extra-virgin olive oil
Salt and pepper to taste

Clean the fennel and cut into wedges.  Cook in boiling water until tender and drain.  Peel potatoes, slice and cook them in boiling, salted water for a few minutes.  Drain and add to the fennel.  Add the beans, chopped parsley, olive oil and a drop or two of Tabasco.  Salt and pepper to taste.

Ladies -

Fennel contains flavonoids that balance hormone levels in females and help alleviate the symptoms of menopause by reducing the intensity and the frequency of hot flashes and sweats.