Fennel Salad and a Joseph Joseph Dial Giveaway #74
I am an inveterate bunger of foods in the fridge and freezer without recording either the date or the contents. This means I am constantly baffled as to what I’ve stored and when it should be eaten by. With their datable lids, these new Joseph Joseph Dial storage containers put an end to at least one of these problems. I christened one with the leftovers of this crisp and delicious fennel salad. The date I put it in the fridge was 3 April 2016, so there.
This five-piece BPA free plastic food storage set is one of the latest innovations to come from Joseph Joseph. The lids all have an easy to use dial to set both the month and day the food is either placed into the container or needs to be used by. Genius. Food waste is one of my pet hates, but even I’ve forgotten the odd thing at the back of the fridge and have had to compost it. Just rotate the dial clockwise to set the month and anti-clockwise to set the day. There is one 2.4 litre container measuring 278 x 185 x 70 mm, two 1 litre containers measuring 185 x 139 x 70 cm and two 0.7 litre containers measuring 185 x 139 x 50 mm. I’m delighted to say I have a set to offer up as a giveaway. Just scroll down to the bottom of the post to find out how to enter.
The lids come in a rather fetching shade of olive green, but I expect I’m not the only one who’d like to see some other colours to choose from. Like red. The rectangular shape makes the containers easy to both store and stack in either the fridge, freezer or cupboard. The bases are suitable for the microwave, but not the lids. Both are suitable for the freezer and can be washed in the dishwasher. They can be bought individually or as a set of three or five. This five-piece set has an RRP of £45.
For my fennel salad, I adapted one of the recipes in my Riverford recipe box which we were rather taken with at the time. I’d never thought of making a salad out of a fennel bulb before and I was surprised at how good it was. Making the fennel salad is a simple process of finely chopping a fennel bulb, adding tomatoes, olives, herbs and a dressing. The original recipe used a squeeze of lemon juice, but I improvised with some of my elderflower vinegar which gave a light fresh floral quality as well as the usual tang. It keeps well in the fridge for a couple of days, but don’t add the salad leaves until you’re ready to serve it.
- 1 fennel bulb
- 1 tbsp cider vinegar or lemon juice (I used elderflower vinegar)
- 8 cherry tomatoes - quartered
- 8 large olives - pitted
- 10 chive leaves
- 1 small garlic clove - finely chopped
- 1 tbsp olive oil (I used the oil from the olive jar)
- pinch of sea salt
- grind of black pepper
- 100 g watercress - or salad leaves of choice
- Trim the fennel of any tough stalks, reserving some of the leafy fronds. Cut in half and take out the tough core at the bottom. Dice the rest and place in a bowl.
- Stir in the vinegar to stop the fennel from browning.
- Slice the olives and add to the fennel along with the tomatoes and garlic.
- Stir in the salt, pepper and oil.
- Snip in the chives with a pair of scissors. Chop any reserved fennel fronds and stir.
- Add the watercress just before serving and mix.
It keeps well in the fridge for a couple of days, but don't add the salad leaves until you are ready to serve.
Adapted from A Riverford Recipe Box by Bob Andrew
Other recipes you might like using fennel bulbs
- Fennel and bean casserole with vegan sausages via Yumsome
- Fennel and black olive risotto via A2K – A Seasonal Veg Table
- Warm fennel & pomegranate salad via The Tofu Diaries
- Winter salad with garlic beans via Rough Measures