Hey there,
Crisp Fennel Cashew Salad with a delicious honey-lemon dressing. Does that sound inviting to you? Another favorite salad!! Growing up, my mom always reminded us, “Don’t forget to eat your salad.” A salad was a non‑negotiable part of every lunch and dinner table. Even on pasta nights, which I always thought was a bit too much, she would still place a big bowl of salad right in the middle.
I’ve always been a salad person. I know some people who don’t eat salads at all, and honestly, I still find that so strange. When we started talking about foods we love and foods we avoid, the moment salads came up, they reacted with a dramatic “no, no, no.” I was shocked, but okay, not everyone has to love salads the way I do. This past week, I’ve been enjoying all kinds of salads with different ingredients, but I wanted to share this one because I rarely talk about using fennel in my recipes. This felt like the perfect opportunity. If you’re someone who enjoys salads all year round, this is definitely one to try. And if you’ve never added fennel to your salads before, maybe this is the moment to start.
When the temperatures climb this high, I honestly don’t know how anyone manages to cook. If you’ve got air conditioning, sure, that’s a whole different story. But for those of us without it, standing over a stove feels like stepping into a sauna with extra steps. The heat just sits on you, and even the thought of turning on the oven makes the whole house feel heavier. I went to the bakery early this morning to pick up a few things, and honestly, it felt like walking straight into an oven. The heat inside was unbelievable.
The poor employees were sweating through their uniforms, and we customers weren’t doing much better. Everyone looked like they were melting. No air con, no breeze, just heavy, suffocating heat sitting in the room. You could tell they were trying their best to keep things moving, but even standing in line felt exhausting. Europe has been experiencing constant heatwaves these past few weeks.
Of course, if someone works in a restaurant, that’s another world entirely different from our world. They’re used to battling the heat, the noise, the rush. But at home? In this weather? Cooking becomes less of a joyful ritual and more of a survival mission. Cold dishes, no‑cook meals, and anything that doesn’t require actual flames suddenly feel like the smartest choices on the planet.
Have a great morning/afternoon/evening, everyone!!
Crisp Fennel Cashew Salad
Ingredients
- 1 fennel bulb thinly sliced
- ¼ cup cashews chopped in a blender
- 3 cups romaine lettuce
- 3 tbsp honey
- ½ cup lemon juice
- ¼ cup olive oil
- ⅓ cup blue cheese finely chopped
Instructions
- Thinly slice the fennel as evenly as possible.
- In a small bowl, whisk together the lemon juice and honey.
- Add the olive oil, salt, and pepper, and continue to whisk until the dressing is smooth.
- Chop the cashews (or your preferred nuts) in a blender or food processor until lightly crushed.
- Start assembling the salad by adding a layer of lettuce to your serving bowl.
- Add a layer of sliced fennel on top of the lettuce. Sprinkle blue cheese over the fennel, then repeat the layers until the top is covered with cheese.
- Drizzle the honey‑lemon dressing over the entire salad.
- Place the salad in the fridge for 10 minutes to chill and allow the flavors to blend.
- Garnish with your favorite nuts before serving.
KALI SAS OREXI!! 🙂
