NewsBrunchin’ with Bell


Brunchin' with Bell: The Kitchen Bakersfield's Fresh fennel salad recipe

Posted at 7:44 AM, Sep 13, 2020
and last updated 2020-10-08 17:41:36-04

BAKERSFIELD, Calif. — Earlier this week 23ABC's Alex Bell stopped by The Kitchen Bakersfield to cook up a fresh summer salad with Chef Richard Yoshimura. He also discussed how he and business partner Jeramy Brown are partnering with local businesses to add different elements to their teaching kitchen.

On this week's Brunchin' with Bell, we make a fennel salad mixed with baby greens that's topped with a house-made vinaigrette. The dressing is made with a locally grown Buena Vista Extra Virgin Olive Oil, which is produced by the Edible School Yard Kern County. The Edible Schoolyard Kern County is a local non-profit program of the Grimmway Family Education Foundation.

Brunchin' with Bell: Fresh fennel salad and house made vinaigrette dressing

Dylan Wilson, program manager for the Edible School Yard Kern County, said the program teaches students in the county to have a positive relationship with everyday food through learning experiences from their garden.

Vinaigrette Dressing Recipe:

  • 1 Shallot (minced)
  • 1 Teaspoon of honey
  • 1/2 Cup of Buena Vista Extra Virgin Olive Oil
  • 1/2 of fresh squeezed lemon juice
  • 1/2 Teaspoon of Dijon Mustard
  • Salt and pepper to taste

Fennel Salad Recipe:

  • 1 Bag of baby greens salad
  • 1 Fennel bulb
  • 2-3 Pluots
  • Pistachios
  • Parmesan Cheese