The Leafy Cauldron

Fun and Fresh Food

Fresh Lemon and Fennel Salad (Vegan, Gluten-Free and Soy-Free)

October 4, 2014 by theleafycauldron

Having not had a TV or cable for the vast majority of my adult life, I had rosy, nostalgic feelings towards The Food Network. Moving and having the opportunity to have a preview of The Food Network seemed pretty exciting. Exciting until I actually tried to watch it, that is. What?! They only have Guy Fierri, no fewer than seventeen versions of Chopped, and a few other completely manic competition shows. Imagine my disappointment when I found out cooking shows only comprised two hours of their daily programming block. Now envision my anger when I realized three-quarters of those shows seemed to be about cheese? Anyhow, I did catch The Barefoot Contessa once (which is great fun) and Jaime Oliver’s Fifteen Minute Meals. I was a little irked at his calling a meal without vegetables healthy – but that just goes further to my prickling up at the use of that word. Except then he did something shocking and made a salad that sounded downright marvellous. Despite this gem, I’m glad that free preview is over and we know have the internet again so I can just watch Gilmore Girls on Netflix on an endless loop instead.
Fresh Lemon and Fennel SaladThe salad is comprised of simple ingredients, sliced very thin. I did mine with a food processor to save time, but if you’re confident in your knife skills , you could absolutely do it without. And yes, whole lemon slices are included. It is spectacular. I’m so into the idea of using the whole lemon in more foods. And on my short list of favourite ingredients, fennel is definitely in the top five (cranberries, mango, celery, pumpkin).
Fresh Lemon and Fennel Salad
Fresh Lemon and Fennel Salad
Serves 4, as a side

1 fennel bulb, stalks removed
1 heart of celery, leaves included
Half a lemon, seeds half-heartedly removed
Large handful of mint leaves, only large stalks removed
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
Salt and freshly cracked black pepper, to taste

Run the fennel, celery, lemon and mint through a food processor with the slicer attachment on. Toss together in a large bowl with the olive oil, red wine vinegar and seasoning. Toss, taste and adjust to your liking. Serve on the side, especially lovely with something spicy such as my Jerk Tofu.
Fresh Lemon and Fennel Salad

Filed Under: Uncategorized Tagged With: celery, fennel, Gluten free, Lemon, mint, raw, Raw Vegan, salad, side dishes, Sides, Vegan

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About

We here at The Leafy Cauldron believe food should be life affirming. We can do better! Started in 2011 as passion project to share a love of Harry Potter and vegan food, we've now branched out to focus on fun, fresh and innovative recipes that also happen to be allergy-friendly with zero compromise when it comes to taste and texture.

Dissatisfied with some common attitudes in vegan cooking, we decided to start a log of our own kitchen adventures. You’ll find fun and fresh recipes here presented in a to-the-point fashion. I promise to never, ever use the words “real food”.

If you're dealing with allergies and you're hoping to find a familiar recipe, let us know on Facebook and we'll try to help you out!

All cartoon artwork you see on the blog is made by the immensely talented Helen Bee Illustration!

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