Chef Geo Soul: ‘Arugula, Citrus and Fennel Salad,’ Recipe for the Health Conscious Eaters

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    This week, Chef Geo Soul has a new recipe to share, a light salad full of  fresh fruits and easy to make. The change in season inspired  this creation, she said. Here’s what she had to say…

    CHEF

    There’s more than one reason to celebrate the warmth and beauty of this summer. First, it always feels as though it’s such a long time coming. This season has been quite rainy. Great for the grass, havoc on a sister’s head. Our summers never seem quite long enough, with so much to see, do and eat.

    Every morning, when the sun starts to shine, I hit the pavement running. As a young child, my grandfather always told me, “the early bird done got the worm and gone.”  I’m not one of those who believes in getting my body “summer ready.”  The season does that for me. I [do] find myself walking more and riding my bike, which increases my water intake. [I also want] to take my vitamins, which gives me a little boost of energy. I don’t want to miss ANYTHING.

    I try to get out and enjoy Chicago’s  beautiful beaches and the city’s many summer festivals. My personal favorite is the farmer’s market because the fresh fruits and vegetables are in their purest state.  I find that the vendors, crafters and farmers are usually very knowledgeable. I marvel at the richness of the seasonal fresh fruits, vegetables and mushrooms. There are so many vibrant colors and titillating smells that one can’t help but want to prepare something healthy, fragrant, visually appealing. For most of us, this is easy to do.

    I had to share this one. It’s fresh, nutritious, and a break from the mundane.  This salad is light, simple to recreate and full of tingling flavors. I know the aroma of fresh citrus wakes me up, stimulates my taste buds and makes me smile.

    How about you…

    Arugula, Citrus and Fennel Salad

    salad

    Gather:

    1⁄2 lb. Pink Grapefruit (peel & section)

    1⁄2 lb. Fennel (trimmed in vertical thin slices)

    1⁄2 tsp. fresh Ginger Root (grated)

    Blend and Add:

    Mix all juices together; add shallots, ginger, and zest.

    Add olive oil, salt and pepper, and whisk.

    In a separate bowl toss together your citrus fruit, fennel and arugula. Drizzle with vinaigrette right before serving.

     

    A little tip when purchasing citrus is to look for a good shine and the weight

    should feel heavy, which means it’s nice and juicy, no bruising. It should

    also smell fruity, and never be waxy. When you bring your selections home, be

    sure to rinse in the sink with water and 2 caps of vinegar. (I personally like to

    use “Bragg’s Apple Cider” for this purpose.) This is a really good rinse for all

    vegetables.

    Live. Eat. Laugh. Share and enjoy!

    Click here for last week’s recipe. 

    Edited by Andrea V. Watson

    Originally seen on http://chicagodefender.com/

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