Soups & Salads

Apple + Fennel Caraway Salad

October 12, 2015

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I went for a run in the afternoon sun today. The light was filtering through the fall leaves and most people were at work so the streets were quiet. With my friend in town from London and my parents coming at the end of the week, I decided to take some time off from work. I haven’t had many opportunities for vacation over the last few years, other than some sick days, which (I know) is still more than most people. I ran along Jamaica Pond and on the dirt trails of the Emerald Necklace.

I can run again, yay! It’s been months since I’ve been back out on the road. I’m not quite sure what happened – I think tight muscles again. I’m trying to get better at rolling daily with a foam roller and stretching at night. This fall is feeling much lighter than those past. It seems like the ones before had heavy school deadlines or major life transitions. This is the first, in a long time, where I’m feeling fully present.

“I went to the woods because I wished to live deliberately, to front only the essential facts of life, and see if I could not learn what it had to teach, and not, when I came to die, discover that I had not lived. I did not wish to live what was not life, living is so dear; nor did I wish to practise resignation, unless it was quite necessary. I wanted to live deep and suck out all the marrow of life, to live so sturdily and Spartan-like as to put to rout all that was not life, to cut a broad swath and shave close, to drive life into a corner, and reduce it to its lowest terms.” 

– Ralph Waldo Emerson –

Living is so dear.

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Serves: 4 people | Prep Time: 20 min.

I like to find something light during the fall and winter that can cut through the (delicious) breads and stews. Around our apartment, green apples are the least popular – even though they were my favorite as a kid. I strayed away from all the shiny red apples at the market today so that I could make this side dish. It’s a perfect palette cleanser for a heavy meal or a great way to use up all the cabbage that will be showing up in the next few months. The green apple and fennel are refreshing and the earthy greens capture the earthy flavor of the season.

1/2 cabbage, thinly sliced
2 cups lacinato kale
1 fennel bulb, thinly sliced
1 green apple, chopped into matchsticks
1/2 tsp caraway seeds
2 tbs lemon
1 tbs olive oil

  1. Toast caraway seeds in a cast iron skillet for about 1 minute. Remove and set aside.
  2. Chop apples into matchsticks by cutting each apple in half and chopping it lengthwise. Cut each pieces lengthwise to get skinny matchsticks.
  3. Remove the top leaves and the bottom off of the fennel. Slide lengthwise and repeat.
  4. Mix chopped apples and fennel with ripped lacinato kale with lemon, olive oil, and caraway seeds. Serve fresh or refrigerate until serving.

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  • this is what i actually wanted for lunch today but instead i ate macaroni and cheese. UGH.

    • This is what happens when I’m not at work to spread my love for vegetables 😉