Fennel Salad with Red Onion, Tomato, Orange and Lemon Thyme Vinaigrette

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Recipe courtesy of Chef Sal DiPlama of the Pennsylvania Hospital

While herbs are used nowadays to introduce bursts of flavor into any dish, they were once known for their wide range of medicinal purposes. This month's Friday Arts: Art of Food segment explores Pennsylvania Hospital's "Flowers to Pharmacy" exhibition in their historic Pine Building. The hospital is home to the Physic Garden which was designed to showcase common plants used by early physicians as treatment. We also visit their Historic Library & Portrait Gallery which features an exquisite collection of botanicals reference books from as early as the 18th century. As part of the exhibition's lecture series, we hear from the hospital's executive chef, who aims to elevate hospital food to a higher standard of taste and health, in addition to a class by herbalist Maia Toll about the role of herbs in medicine today.

Photo Credit: Flickr

Course:
Theme: ,

Ingredients

  • Salad Ingredients
  • 1 fennel bulb, sliced thin
  • 1 orange, peeled, de-seeded and sliced
  • 1/2 small red onion, sliced thin
  • 1 tomato
  • Fennel Marinade 'Dressing' Ingredients
  • 2 Tbsp orange juice
  • 2 Tbsp lemon juice
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp fresh chopped thyme
  • 1/4 tsp salt
  • Garnish: Fennel fronds, fresh ground black pepper

Directions

  1. To make dressing, wisk together all ingredients and set aside
  2. To assemble salad, first slice all veggies. Add citrus dressing, season with cracked black pepper and fennel fronds.
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