GARBANZO AND FENNEL SALAD

Spring has sprung here on the Gulf Coast, and what a show it’s been!  The redbuds, with their pink-flocked branches, were among the first to awaken:

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They were accompanied by Japanese magnolias:

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and azaleas:

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and loropetalum, also known as Chinese fringe flowers:

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The fragrant blossoms popping into bloom on the citrus trees bring the promise of an abundant fruit crop (well, hopefully more than the 3 lemons I was rewarded with this year):

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This time of year is great at the farmer’s market, too.  There’s been loads of gorgeous produce, including cabbages big and small:

010007 (2)a crazy riot of carrots:

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Easter egg radishes:

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I used the fennel to make Garbanzo and Fennel Salad, a recipe that originally came from Southern Living.  This salad has a lot going on, with a strong bite from the garlic, red pepper, and blue cheese.  It’ll awaken any hibernating taste buds!  Happy Spring!

GARBANZO AND FENNEL SALAD
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Ingredients
  • 3 tablespoons olive oil
  • 1-1/2 tablespoons white wine vinegar
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon dried thyme
  • ½ teaspoon crushed red pepper
  • 1 15.5-ounce cans garbanzos, rinsed and drained
  • 2 medium fennel bulbs, thinly sliced
  • 1 large garlic clove, minced
  • ¼ cup crumbled gorgonzola or blue cheese
  • ¼ cup minced fresh flat-leafed parsley
Instructions
  1. In a small bowl, whisk together olive oil, vinegar, pepper, salt, thyme, and red pepper. Place garbanzos, fennel, and garlic in a medium bowl, pour dressing over, and toss to combine. Sprinkle with cheese an parsley. Cover and chill at least 1 hour.

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One thought on “GARBANZO AND FENNEL SALAD

  1. Thanks for all the beautiful spring photos!! Gives me hope as I look at the snow on the ground!! ( :
    Thought of you the other day as I was trying to photograph a recipe with little decorative bunnies around it – couldn’t pull it off!! I bet you could!!

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