A Tart, Herbaceous Treat

I can't be bothered to heat anything in the summer. With the 100+ degree temperatures, I want food that cools be down and that allows me to keep cool while I'm prepping it. This salad is a burst of flavors and was a big potluck hit last summer. I planted all the ingredients this spring and now it's time to toss them all together. It's still wonderful this time around and even better that everything comes from home.Dressing3 tbsp olive oil2 tbsp lemon juice1 tbsp maple syrupSalt and black pepperIngredients1 large fennel bulb, trimmed and shaved widthways into thin slices (can replace with cabbage)1 stick rhubarb, trimmed and cut on an angle into thin slices4 sticks celery, trimmed and cut on an angle into thin slices10 basil leaves, roughly torn1/2 tsp tarragon leaves, roughly chopped1/2 tsp dill leaves, roughly chopped2 tsp fennel seeds, toastedAssemblyToss fennel, rhubarb, and celery with dressing until thoroughly mixed and coated. Then, add the herbs and loosely mix. The toasted fennel seeds are such a crunch delight that it'd be a shame to get them soggy in the sauce!