Fennel, Peppers, Lettuce Salad

I had this salad for brunch yesterday sitting in our office canteen, in a rather conspicuous location next to the water cooler. Two girls at work (one a total stranger) asked for the recipe, saying it smells so good (Thank you, rosemary), and two guys commented on the fact that seeing a Parsi girl eat vegan raw is as rare as well, seeing a hippo in Alaska. Just not the normal run of things. And that eating tofu (not in the below recipe) and raw veggies is just needlessly putting yourself through torture.

Fennel, Peppers, Lettuce Salad

Ingredients:

• 2-3 cups of baby/lolo lettuce
• 2-3 cups of roquette lettuce (arugula)
• 1 cup of fennel bulb and leaves
• 1 green pepper
• 1/2 red pepper
• 3-5 pickled cucumber
• 5-10 black olives
• 2-3 sprigs of rosemary
• 1 tablespoon of olive oil

To make:

• Wash and chop up your veggies.
• Make a sald dressing of chopped up rosemary and olive oil.
• Pour over the salad.

Peas, Lettuce, and Fennel Salad

If you have been on my blog long enough, you’ll notice I rarely make a green salad – by habit, I must add some color by way of fruits or red peppers at the very least. Today, I decided to give my daily dose of peppers a rest. And used green peas, instead!

Ingredients:

• 1 cup green peas (frozen is fine)
• 2-3 cups of chopped iceberg lettuce
• 1 cup chopped pak choi leaves
• ½ cup of shaven fennel bulb (with leaves)
• 10 green olives
• 5-10 walnuts
• Dash of olive oil
• Juice of one lime

To make: 

• Combine the peas, lettuce, pak choi, and fennel.
• Make a dressing of olive oil and the lime juice.
• Pour over the salad. Let it rest for 2-4 hours.
• Add the walnuts on top for crunch.