Photo: jinnyjuice, Flickr
Day three in our four-day salad fest begins with my personal rule about frisée: Never eat it on a date. Sure, it's light, crisp and textured, and tastes great with lardons, but if you can keep those tickly fronds that jut out every which way in your mouth, and not turn your dinner into a Chevy Chase moment, you're a better eater than I. That said, at home it's worth the struggle. Blogger jinnyjuice slices a fennel bulb and tosses it here with some dill and cucumber, for a simple green salad, with that hint of anise from the fennel. Parsley, too, is a great companion for fennel, as in Kitchen Daily contributor Ruth Cousineau's salad recipe. And it's much easier to eat than frisée.
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