- It would use lettuce
- I could roast the fennel, diluting the anise-y-ness.
- Scott had a soccer game, so he wasn't going to eat something very heavy.
- I was being kind of lazy.
In addition to the fennel, I chopped up some beets and the radishes that I could have sworn we had the other day but wasn't able to find until last night. All of these were tossed in a little olive oil and thrown in the oven after I attempted to make croutons with the last few end pieces of bread that I had, sitting and taking up space in the fridge.
I cut the pieces up into little squares and tossed them in a bowl with olive oil, cracked black pepper, salt, garlic powder, and onion powder. Then I threw them in the oven for about 15 minutes at 400°.
|a leeeeetle crispy...|
The good news is that I made enough croutons to go on the salad. The bad news is that I still ended up burning over half of them.
Still terrified that I would suffer through a licorice salad, I roasted the veggies until the fennel was crispy and kind of black. At least the beets were tender, right?
Then, I constructed.
Red leaf lettuce from our CSA
Carrots from our CSA
Craisins® (from Costco - we go through a lot of these)
Mandarin oranges from the farmer's market
Slices of string cheese that HRH has decided she doesn't like
Croutons - extra crunchy!
The hot veggies
I finished mine off with a sprinkling of parmesan and some olive oil & balsamic vinegar. Scott left his "naked."
I was impressed, but I was only able to taste the beets, so I feel kind of like I cheated in my first use of fennel. We'll see what happens next time - maybe I'll get a little more gutsy.
And maybe not.