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Tuscan Fennel Salad

This refreshing winter salad will leave you feeling nourished and energized. I love radicchio, a bitter green that helps with detoxification throughout the body – it is also one of the most potent anti-cancer foods. Bitter foods (like arugula too) kickstart your enzymes, getting your body ready to digest the beautiful nutrients you just ate! The white beans will give you the fiber and protein you need to satisfy your appetite. Love this one!

Courtesy of Chef Anne Thornton 

Serves 4 


3 cups of fennel 
2 cup radicchio 
5 cup arugula 
2 cups of white beans 
1/2 cup parsley, chopped
1/2 cup dill, chopped
2 cups artichoke hearts, quartered
2 T pine nuts

Citrus Vinaigrette 


2 lemons zest and juice 
1 tsp apple cider vinegar
1 clove garlic
1 tsp honey 
½ tsp Dijon mustard 
pinch Herbarmare seasoning 
1/3 cup extra virgin olive oil 


Slice the fennel bulb thin on a mandolin or with a sharp knife. Place half the herbs, radicchio and arugula in a bowl.

Divide the salad and evenly distribute the fennel, 1/4 cup artichokes, 1/4 cup white beans, and 1/2 tbsp pine nuts. 

Add the lemon, apple cider vinegar, garlic, honey, dijon mustard, herbarmare, and olive oil into a blender and emulsify. 

Toss the salad with the citrus vinaigrette and enjoy! 



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