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Fennel Salad with Clementines

1 large or 3 small fennel bulbs
10 clementines
1/4 cup lemon juice
2 tablespoons fennel seeds
1 teaspoon ground cumin
1 clove garlic, minced
pinch cayenne, or to taste
1/2 teaspoon salt, or to taste
Freshly ground black pepper to taste

Trim the fennel bulbs, discarding the base and stems. Cut the bulb in quarters lengthwise and then slice crosswise into 1/4"slices. If the feathery tops look fresh, chop them and add to the sliced pieces.

Peel the clementines, cut them in half crosswise and separate them into sections. Mix all but 1/2 cup of the clementine sections with the fennel in a serving bowl.

Crush the remaining 1/2 cup of the clementine sections with the back of a spoon. Add the lemon juice and seasonings. Combine with the fennel and clementines and chill for at least 1 hour to blend the flavors.

4-6 servings

June 8th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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