‘I believe the future is vegetables and fruit, they are much sexier than a piece of chicken’ – Jose Andres
This is a great dressing that can be used on salad, on pasta or as a dip. It’s a great way to get extra veggies into your food, since it uses a whole fennel bulb. It is also a great way to use fennel if you are not a fan of the aniseed taste as it doesn’t dominate in this dressing.
I added this to a salad of chicory leaves, as it is a great counterpart to the bitter leaves. Eating bitter leaves at the beginning of a meal supports the production of stomach acid and therefore digestion. Bitter foods also support your liver function. Mr. B loves this dish, as his dad grows chicory in his garden, so he, like many Italians grew up with this beautiful bitter leaf.
Ingredients
- 1 medium fennel bulb, chopped
- 5 tbsp. EVOO
- 3 tbsp. lemon
- ¼ cup cashew nuts
- 2 scallions, chopped
- 2 garlic cloves, crushed
- 1 tsp. salt
- 1 tbsp. nutritional yeast
- ½ tsp. tamari
- 1 cup basil or other herbs
Method
- Add all of the ingredients to the blender and blend till smooth
- Add more olive oil or a little water if you want to thin out the dressing
