SPRING MIX SALAD WITH FRITTO MISTO FENNEL FRIES Lightly battered fennel fries make an ideal crispy topper for this cucumber and cantaloupe salad. total time 30 minutes • serves 4 INGREDIENTS 1 (5 oz.) pkg. spring salad mix 2 cups cubed cantaloupe 1 sliced English cucumber, divided 2 fennel bulbs Vegetable oil, for frying 1 cup flour ¼ cup cornstarch ½ tsp. Fresh Thyme fine sea salt 1¼ cups Fresh Thyme cucumber melon flavored sparkling water 1 recipe Cucumber Salad Dressing 2 Tbsp. pomegranate seeds INSTRUCTIONS 1. In a large bowl, place spring salad mix and top with cantaloupe. Set aside half of cucumber slices for Cucumber Salad Dressing. Add remaining slices to salad greens. 2. Trim tops from fennel. Coarsely chop ¼ cup of the fronds and set aside. Cut fennel bulb into quarters. Remove core from each quarter. Slice each quarter lengthwise into ½-inch-thick slices. 3. In a large heavy sauté pan, add enough vegetable oil to fill pan about ⅓ of the way. Heat oil to 375°F. In a medium bowl, stir together flour, cornstarch, and salt. Add sparkling water and whisk until combined. 4. Coat fennel slices in batter. Cook in oil for about 2 minutes or until light golden brown. Drain on paper towels. 5. Just before serving, arrange salad on serving platter. Sprinkle with reserved fennel fronds. Drizzle with Cucumber Salad Dressing. Top with fennel fries and pomegranate seeds. Cucumber Salad Dressing: In a food processor, combine remaining half of cucumber slices, ⅓ cup olive oil, ¼ cup sliced green onion, 1 tsp. Fresh Thyme Dijon mustard, 2 Tbsp. white wine vinegar, and ¼ tsp. salt. Blend until smooth. Each serving contains: 448 calories, 29 g fat, 4 g saturated fat, 0 g trans fat, 0 mg cholesterol, 516 mg sodium, 44 g carbohydrates, 7 g fiber, 14 g sugar, 6 g protein. Daily values: 113% vitamin A, 54% vitamin C, 8% calcium, 16% iron. vegetable CHOPS With creative cuts, vegetables can carry a centerpiece role on your plate. Here are tips to get you started. Chop, chop! GET inspiredTO TRY A DIFFERENT CUT OF VEGGIE. SAME GREAT TASTE. WHOLE NEW attitude. KNIFE KNOW-HOW A heavier knife, like a chef’s knife, will work best for most of your work, but a serrated knife works great on tomatoes. THE FLAT SIDE Unless you want round pieces, cut a small flat base so your produce doesn’t roll while you cut. MAKE A CLAW Guide your knife and protect your fingers by making a claw. Tuck your thumb inside. MAKING THE CUT Most cuts can be made by holding the knife tip down and rocking the blade down and through the produce. For longer cuts, like carrot planks, don’t try to drag the knife. Start at the top and reposition as needed, such as at points 1 and 2 . 1 2 030-035 Salads_05.30_JGK.indd 35 6/13/17 10:55 AM