I keep looking at the fennel in the garden thinking, I need to use those fronds for a salad. Additionally, I'm currently obsessing about using my abundance of marigolds in a culinary way. Salad! BINGO.
I went around collecting little goodies to get started. From the garden, I cut little celery,( not mature), fennel fronds, rose petals, marigolds, kale and a few baby lettuce leaves. Finely chopped, I added pepito seeds, almonds, dried cranberries, diced onion and red lentils.
I found red lentils many years ago in a Turkish food store. Not knowing what to do with them I boiled and rinsed them and made a salad . It was delicious and in the first salad I had added pepitos and it's been in every red lentil salad since.. Red lentils cook in under 5 minutes too. I use them like others would use quinoa.
3 tbl Olive Oil
2 tbl Rose' Vinegar
1/2 tsp Honey
1 tsp Rose Water
Pinch Salt
Pinch Pepper
Shake it up in a mason jar . Spoon 3 tbl onto salad. Toss. Serve salad and add a drizzle to the top before serving.
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