Skin Friendly Artichoke & Fennel Salad
In addition to cosmetic treatments such as Rehydration Fillers and Laser Dermabrasion, one of the best ways to improve your skin’s health is through your diet. It is well known that choosing skin friendly food can have a positive impact on your skin’s appearance.
This week we look how artichokes and fennel can improve skin health.
Regular consumption of these woody, fibrous vegetables has been linked to healthier skin, and in particular, improved skin luminosity. Artichoke is frequently used as an herbal remedy in creams and cosmetics because of their high antioxidant potency, but included as part of a healthy diet, can also benefit the body by easing digestion, lowering cholesterol and aiding the body’s natural immune system defences.
If you’re not familiar with this liquorice-flavoured root vegetable already– get to know it. Aside from aiding digestion, reducing swelling in the body and helping to flush out excess fluids and toxins, it also works wonders for the health of your skin and hair. Fennel is also commonly used in skincare products, treating dry skin and preventing the onset of fine lines and wrinkles.
This recipe makes a great addition to any meal as a side dish, or can be eaten as a healthy lunch with a crusty bread roll.
Grilled Artichoke & Fennel Spring Salad
- 5-6 Baby Artichokes
- 6-7 Baby Fennel Bulbs
- Olive Oil
- Rice Vinegar
- Parmesan Cheese
- Lambs Lettuce
Bring a pan of water to a boil. Clean 5 or 6 baby artichokes by snipping the sharp thorns off the leaves all the way around with kitchen scissors, remove the bottom toughest leaves, and slice the tops off. Rub all over with a lemon.
Place in a pan of water to cook for about 10 minutes depending on how big they are. Add 6 or 7 baby fennel bulbs including the roots. The fennel will cook faster than the artichokes.
Cut prepped vegetables in half, drizzle with olive oil and season with salt and pepper. Grill on a grill pan or under a hot grill for 15 minutes flipping and turning so they cook evenly and don’t burn.
For the dressing chop 1 small garlic clove, the juice of 1/2 lemon, 1/2 tsp honey, 1 tsp rice vinegar, chopped fennel fronds, salt and pepper and whisk.
Once your vegetables are cooked through, place them on a bed of lambs lettuce and drizzle with the lemon dressing, garnish with freshly grated parmesan cheese and lemon zest.