Fennel & Blood Orange Salad
By: Ashley & Jason ...
Published: Thursday, April 1, 2010 - 10:00am

Ingredients




1 bulb fennel, cut into half and cored
3 blood oranges
salt & pepper
3 glugs extra virgin olive oil

Preparation

1 Slice fennel as thin as possible (use a food slicer or mandolin if available). 2 Peel & supreme the oranges. Save the extra pulp & squeeze the remaining juice into the bowl. 3 Mix sliced fennel, juice from the pulp & oranges - season with salt & pepper. 4 Drizzle with olive oil & toss. 5 Let stand for 10 minutes then serve.

About


Fennel - what is it? A big onion? A bulb? Is it even edible? YES and how delicious it is!
The secret is to know how to use it & what to pair it with.
Fennel can be a bit tough & fibrous with an anise flavor. It is also light, crunchy & refreshing found in many Mediterranean recipes. We not only grow our own big bulbs of fennel but another variety of fennel grows wild along our road - the more leafy/flowery type to used as an aromatic.
Here is one of my favorite winter/early spring recipes from Jason below. Other ways to use/eat fennel: roasted, braised in white wine and the most simplistic - young fennel can be cut into chunks & dipped into olive oil & salt.
http://latavolamarche.blogspot.com/2010/03/what-to-do-with-fennel-fennel-blood.html