Crunchy Jewel Salad

Hi! And welcome to part 2 of our New Year's Eve dinner where we are making a beautiful salad that's full of colors, flavors, and textures. This salad is a great accompaniment to a rich meal, like the Mushroom Scampi with Leek & Spinach Risotto. In my family, we always ate our salad after the meal. My grandmother said it was because we are Italian and that's just what Italians do! Even though this is a true statement, there are many cultures around the globe that eat their greens after a meal. Come to find out, eating a salad after a meal helps cleanse the palate and aids in digestion. 

Fennel: 

This native to the Mediterranean grows in many parts of the world. Right here in California, it happily grows wild along coastal roadsides from San Fransisco to San Diego. The downside to fennel growth is that it's considered an invasive species that state and local programs try to regulate (albeit an uphill battle). Boasting a delicate flavor (similar to licorice), this aromatic has been used since ancient times to aid in digestion, as well as freshen the breath. 

Along with its benefits to digestion, fennel is good for bone health, heart health, blood pressure, prevents constipation, increases iron absorption, has anti-inflammatory properties, and helps regulate estrogen. 

Fun Fact: 

Fennel seeds contain the element prolactin, which may help stimulate milk production in breastfeeding mothers. 

Beets:

Another Mediterranean transplant, beets, as well as beet tops, have been eaten and cultivated since ancient times. Brought to the New England during colonial times, beets grow best throughout the western and midwestern US. In California, beets grow best in the Central Valley where it's warm and drier that the coastal regions.

Nutritionally, beets are a great source of iron and vitamin C. Plus, beets offer a nice serving of folate (vitamin B9), which is a vital nutrient during pregnancy. The water and fiber found in beets is how this root veggie aids in digestion.

Turnips:

Turnips have grown wild in Western Asia and throughout Europe since ancient times. The turnips that we find in our grocery stores today were first cultivated in Northern Europe. Like the beet, turnips were brought to the US by immigrants coming from Northern Europe, the British Isles and Ireland. California's southern central valley produces 63% of the country's turnips. 

Turnips belong to the cruciferous family of vegetables that includes broccoli and cabbage. Being a part of this veggie family tree gives them some nutritional benefits that are unique to all cruciferous produce. Like other cruciferous vegetables, turnips contain a compound called glucosinolates that's responsible for the bitterness of these veggies. Glucosinolates have amazing anti-inflammatory properties and powerful antioxidants. Coupled with a high fiber content, turnips are very beneficial to gut health. In addition to gut health, glucosinolates help reduce bad cholesterol that contributes to heart disease and help ward off many forms of cancers.

The Recipe:

Crunchy Jewel Salad

The Croutons

Ingredients	Directions
2 Tablespoons Olive Oil 2 Tablespoons Vegan Butter, melted 1 Tablespoon Fresh Thyme 3 cloves Garlic, crushed 4 cups day-old French Bread, cut into 1-inch cubes Salt & Pepper to taste	Preheat oven to 350°F.  In a medium bowl, combine all ingredients, except for the bread cubes. Add bread cubes and toss to thoroughly coat. In a single layer, spread buttered bread cubes on a baking sheet. Bake for 10 minutes. Flip bread cubes and bake for 10 more minutes.

 

The Dressing

 

Ingredients	Directions
1/2 cup Olive Oil 3 Tablespoons White Vinegar 3 teaspoons Dijon Mustard 3 cloves Garlic, crushed 2 teaspoons minced Tarragon Salt & Pepper to taste	Combine all ingredients and mix thoroughly. This can be done in a bowl, a shaker, a Mason jar, etc. Dealer’s choice.

The Salad

Ingredients	Directions
1 bunch Red-Leaf Lettuce, torn into bite-sized pieces 1 head Radicchio, torn into bite-sized pieces 1 medium Beet, any color, peeled & thinly sliced 1 medium Turnip, peeled & thinly sliced 1/2 Fennel Bulb, thinly sliced	Toss all ingredients together in a bowl. Serve in a salad bowl, top with croutons, and drizzle with Dijon vinaigrette.  Enjoy!

Resources:

https://italiangardensmtx.com/salad-before-or-after-a-meal/#:~:text=In%20addition%20to%20cleansing%20your,help%20in%20the%20digestion%20process

https://en.wikipedia.org/wiki/Fennel 

https://www.medicalnewstoday.com/articles/284096#benefits 

https://academics.hamilton.edu/foodforthought/our_research_files/beet.pdf

https://www.usda.gov/sites/default/files/documents/coexistence-sugar-beets-factsheet.pdf

https://www.healthline.com/nutrition/foods/beetroot#:~:text=Packed%20with%20essential%20nutrients%2C%20beetroots,pressure%2C%20and%20increased%20exercise%20performance.

https://en.wikipedia.org/wiki/Turnip

https://www.worldatlas.com/articles/the-countries-growing-the-most-carrots-and-turnips-in-the-world.html#:~:text=These%20include%20California%2C%20Texas%2C%20Washington,total%20carrot%20and%20turnip%20output.

https://www.webmd.com/diet/health-benefits-cruciferous-vegetables

https://www.medicalnewstoday.com/articles/284815#benefits