Raw Foods Recipe – Celery Fennel Herb Dressing
So I was looking for something new to make as a dinner salad for tonight, and also looking to see what I had available in my refrigerator as an inspiration. I developed this yummy, creamy dressing. If thinned with additional water, or even a little celery juice, it could also be made into a soup. If thickened, via leaving out the water, it could also become a dip. So, it’s a versatile recipe, depending upon your needed purpose. It came out sort of like what one might use for a Ceasar Salad, and could be treated similarly … I did.
Celery Fennel Herb Dressing
© Chef Allie
Equipment: Vitamix or other blender
Yield: ~ 1 1/2 C
2 small heads of romaine lettuce, chopped bite size
2-3 stalks of celery, chopped
all sprigs from top of a fennel bulb + top quarter of fennel bulb (sm-med size bulb)
4 T lemon juice
3 1/2 T olive oil
1/2 C purified water
4-5 small icicle radish
1 T fresh chives, chopped
1 tsp dried basil (alt 1 T fresh, chopped)
1 tsp dried thyme (alt 1 T fresh, chopped)
1 tsp Himalayan pink salt
Dash of Cayenne
Place the romaine in a large salad bowl. In a blender, process all remaining ingredients until smooth and creamy. Pour the mixture over the romaine, and toss, so that all of the romaine is well coated.
Suggestion: Sprinkle rawmesan [aka raw parmesan] cheese (you can purchase or make it; let me know if you need a recipe for this too) on top, or pine nuts, or crumbled walnuts
This is such a filling, flavorful and satisfying dish, that you’ll feel quite complete … though, if by chance you do have huge appetite, feel free to add a pear or apple to compliment the meal.
Oh, and if you have some dressing left over, it should keep in the refrigerator for about 3 days in a sealed glass container.
Enjoy! – Chef Allie