WINTER FENNEL DETOX SALAD

for 4 portions 
1 fennel bulb
1 persimmon
a handful of thinly shredded red cabbage
1 grated carrot
8 radishes
1 small red onion thinly sliced
4 handfuls of frisee
juice of one lemon
salt and pepper
1 tbsp canola oil
1 quarter of pickled lemons
2 tsp of black cumin
fennel fronds
2 tablespoons pomegranate arils

This is my favorite detox salad. Very refreshing and lucious. Anisidic taste and fresh crunch of the fennel combines beautifully with the other ingredients in the salad.  Here the pesrimmon is for sweetness and color. Carrot and cabbage for crunch. Radishes and onion for the sharpness. Frisee for the freshness and bitterness. Lemony dressing with only small amount of canola oil for taste, alkaline properties and Omega-3. Pomegranate arils for color and sweet-sourness and nigella seeds for health and outstanding taste. All these combined together result in the most strikingly looking, lushious, refreshing, full of health, alkaline and detoxifying salad.

Lilia, xoxo

Clean the fennel and remove the outer, damaged leaves and shred fennel crosswise into thin slices. Keep the fronds aside. Cut the persimmon into very thin slices. Shred the radishes into very thin slices. Peel the red onion and shred it into very thin slices. Peel the carrots and grate’em on a coarse grater.  Shred the red cabbage very thinly. Wash and dry the frisee leaves. Mince the pickled lemon. In a small bowl, combine the lemon juice with pickled lemon and the canola oil. Season with salt and pepper. Mix the shredded fennel, carrots, cabbage, radish, onion and persimmon. Put the frisee on four plates and arrange the fennel on top of the frisbee leaves. Sprinkle with black cumin and pomegranate arils. Sprinkle the salad with the lemon dressing and decorate with fennel fronds.

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