Courtesy of Chef Al Rosas, The Organic ChefTM
Summer Savory is an annual herb from the mint family. Summer Savory has a milder taste than Winter Savory (a perennial). The two are interchangeable, very easy to grow and can easily be added to your garden. They are both considered to be digestive aids and therefore are great additions or substitutions to your current recipes. Savory goes well with all meats and stuffings, try using it in place of Thyme and or Sage. Following is a Young Fennel Salad recipe.
2 young bulbs of organic fennel (fennel comes up early in the summer. In its raw state it is a great breath freshener and as a tea it relieves an upset stomach.)
1 pound of fresh organic mushrooms (mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide several nutrients, including riboflavin, niacin and selenium, which are typically found in proteins.)
5 tablespoons of fresh squeezed organic lemon juice
3 tablespoons of extra virgin olive oil
2 tablespoons chopped fresh summer savory
3 heads of organic leaf lettuce (I like Italian chicory/radicchio)
1 8 oz. wedge of Parmigiano-Reggiano (Look for a thick rind 1/2" with pinholes of the word(s) Parmesan - Reggiano. White spots in the center of the cheese are also a sign of a well aged cheese).
Salt and Pepper to taste
Cut the tops off of the fennel. Leaving just the young bulb, check for bruises. Slice the fennel crosswise very thin, if you have a mandolin, use it. Place into a salad bowl large enough to toss your salad. Clean and slice your mushrooms into thin slices. Add the mushrooms to the bowl with the fennel and the lemon juice, olive oil, summer savory, salt, pepper. Toss all the ingredients gently together until evenly coated. Place 3-4 leaves of lettuce on each plate and top each leaf with enough salad to either roll up or respectfully use a knife and fork use a vegetable peeler to shave a couple of shavings on top of each pile of salad. This salad is fresh and flavorful. Enjoy.