Marigold RosePetal Fennel Frond Salad w. Red Lentils and Rose' Rose Dressing.

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. 

The red lentils get boiled  for 5 minutes or less, test for doneness. Rinse in cool water . Drain well. toss into salad before dressing.

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. 

Dressing 

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.

With love and gratitude,

Michele

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