This is just one of those salads that you will never get bored with. You can change up the veg for the salad, switch up the dressings, the shape of the croquettes, and even the cheese filling..

In a large salad ... fennel, orange slices, parsley, olives, pistachios and lemon zest. Drizzle with olive oil, lemon juice and salt and pepper to taste, and gently toss. Sprinkle with cheese ...

Chef Chris Scanga from Petit Louis joined WBFF Baltimore to create an asparagus salad with toasted walnuts and goat cheese ... toast the fennel seeds over moderately high heat until fragrant ...