In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review May 14, 2008 / 9 Iyar 5768

Spring greens with fennel and herbs

By Jill Wendholt Silva

Printer Friendly Version

Email this article

http://www.JewishWorldReview.com | The arrival of true spring salad greens is always an exhilarating moment. After a long winter's yawn, the delicate leaves signal the start of lighter, more healthful meals.

Spring greens — usually a combination of mizuna, tatsoi, red oakleaf, sorrel, arugula and frisee — used to show up only at high-end restaurants but recently has become a year-round staple in supermarket produce aisles.

The Star's Spring Greens With Fennel and Herbs is a fresh, clean-tasting combination of greens and fresh herbs. Adding fresh herbs has its perks: Tarragon contains terpene, a phytochemical that helps to stimulate cancer-protective enzymes, and parsley contains powerful antioxidants that stimulate the immune system.

Fresh green beans are low in calories, fat and sodium but high in fiber, vitamins A and C and potassium, while a blush of red radish adds eye appeal.

Fennel adds a lovely bite. Bonus: It's rich in vitamin A and contains fair amounts of potassium, phosphorous and calcium.

Finally, a homemade vinaigrette gives this salad a sprightly finish. Why make your own when the produce department is brimming with bottled and jarred concoctions? Only you can eliminate added (and often unpronounceable) preservatives.

Shopping tips: Fennel looks a bit like an alien spaceship. The antennae "fronds" should be bright green, and the "pod" or bulb should be creamy white without any brown spots.

You can buy bagged or boxed spring greens in the produce section of your supermarket, or you can buy individual heads of lettuce and devise your own mix; see Heads or Bags? on E5. Just keep in mind that the darker the greens, the more good-for-you nutrients they contain.


  • Slice off and discard the fennel fronds. Slice the bulb as you would an onion

  • Fennel will keep for up to a week if refrigerated in a ziptop plastic storage bag


Makes 4 servings

1 cup fresh trimmed green beans (cut into 1-inch pieces)

3 cups mixed, torn spring greens, leaf lettuce, spinach or a combination

2 small fennel bulbs, trimmed and thinly sliced

4 or 5 radishes, trimmed and thinly sliced

1/4 cup flat-leaf parsley leaves

2 tablespoons tarragon leaves

1 tablespoon minced chives

1 tablespoon tarragon-flavored red wine vinegar

1 teaspoon freshly squeezed lemon juice

1 teaspoon olive oil

Dash salt

Freshly ground pepper

Cook green beans in 1/3 cup boiling water 4 minutes. Drain and submerge in ice water until chilled, then drain again.

Combine torn greens, sliced fennel, sliced radishes, parsley, tarragon, chives and drained green beans in salad bowl.

Whisk together vinegar, lemon juice, olive oil and salt. Drizzle over greens and toss well. Season generously with pepper.

Per serving: 86 calories (17 percent from fat), 2 grams total fat (trace saturated fat), no cholesterol, 14 grams carbohydrates, 3 grams protein, 142 milligrams sodium, 6 grams dietary fiber.

Sign up for the daily JWR update. It's free. Just click here.

To comment, please click here.

© 2008, The Kansas City Star Distributed by McClatchy-Tribune Information Services.