My Chouchoux: Lentil-Fennel-Apple Salad With Lemon-Hazelnut Vinaigrette 球莖茴香、蘋果、法式扁豆沙拉與檸檬榛果醋醬汁

While most places have been greeted by the arrival of spring, the blossoming of flora, and the abundance of vegetables in the past few weeks, Quebec still remains under 10 degrees most of the time. In fact, we still had some snow here and there until just a week ago. The temperature finally rose! Most of the spring vegetables are not usually out for another few weeks. By this time, I'm already itching for something a little lighter and more cleansing for a change.

The story of this recipe started when I was out with my friends, who have been wanting to eat healthier and better. Like many people, they are often concerned about what they should make for everyday meals. When we were in the market together, they insisted on buying me the key ingredient of this recipe: fennel. I promised them that I would make good use of it and dedicate this recipe to them to inspire them to eat differently.

This spring dish (or should I say, early spring for Quebec!) is perfect for this time of the year, especially if you still don't quite have many choices of vegetables and fruits. Lentils are a great substitute for meat. The dish can be served as a one dish meal with a piece of bread, or it can also be served with a small piece of fish if you'd like to add some Omega 3. It's packed with protein, vitamin C, fiber, potassium, and even folic acid, which is beneficial for pregnant women! It's also very low in calories and cholesterol. The slightly sweet and anise-like tasting fennel goes perfectly well with apples and lentils, plus you get the delicious lemony and nutty vinaigrette. Most importantly, it doesn't require much cooking at all! Try it for your next weeknight meal, and I hope the beautiful spring has arrived wherever you are!

Lentil-Fennel-Apple Salad With Lemon-Hazelnut Vinaigrette (4 servings)

A: 2 C cooked French lentils (about 1 C dried lentil) *For instructions on how to cook French lentils, please read The Perfect French Green Lentil

1 fennel, cored and cut into about 1/2"/1.2 cm dices (about 2 C) *If you're not familiar with fennel, please read instructions on How To Prepare Fennel

2 apples, cored and cut into about 2/3"/1.5 cm dices

B: 1/4 C + 2 T lemon juice *Here, I actually used Meyer lemons

1/4 C apple cider vinegar

2 T extra virgin olive oil

1/4 C hazelnut oil

sea salt and black pepper

fennel fronds

zest of 1 lemon or Meyer lemon

1. Place ingredients A in a large mixing bowl.

2. Mix Ingredients B together with a whisk, then add B to A. Mix and season well.

3. Chop the fronds and sprinkle them over the salad right before serving. You can serve it with either some toasted bread or with a piece of fish.

*Since both the fennel and apple tend to oxidize, you can prepare just the portion you'd like and store the rest of the ingredients like cooked lentils, and the vinaigrette in the refrigerator for your next use.

- Yvonne

Be sure to save the stalks and use some when you cook the lentils.

記得將梗留下來，煮綠扁豆時可以加一些一起煮，味道會更香喔~ (　＾∇＾)

雖然大多數的地方已迎接春季的到來，而魁北克回升的溫度還是大多維持在10度以下，對這裡的居民來說已是春天，但對我這種怕冷的外地人來說還是很冷的。一般來說，絕大部分的當地春季蔬菜要等到2-3個星期過後才會出現，可是這個時候的我，通常已等不及吃一些比較清淡、或甚至會排毒的不同蔬菜。

這食譜背後的故事是從與朋友們出去時開始的，他們這一陣子常說想吃些比較健康也較有營養的食物，但又很煩惱也不知道該吃什麼。當我們一起去市場的時候，他們硬要幫我買我當時抓在手上的球莖茴香，2比1抵不過他們，只好讓他們付錢。我答應他們，我會以"它"來寫一道新的食譜獻給他們，以激發並鼓勵他們多吃對他們有益的食物。

這道簡易的"初春"料理在這個季節食用是再適合不過的了！在國外，法式綠扁豆是素食者很常用來取代肉類的其中一種豆子。這道沙拉可以簡單的與烤過的麵包或魚一起食用，以添加omega-3脂肪酸。它含有高蛋白、維生素C、纖維、鉀及葉酸，也屬於是低熱量及低膽固醇的食物。因為加有球莖茴香，嚼起來有淡淡的五香味，加上那有檸檬與榛果味的沙拉醬，味道非常特別！而最好的一點是它不需要太多烹煮的時間、又簡易，非常適合平日忙碌的上班族喔！