I have always seen chefs use fennel but have never really had a reason to try it at home. When I saw this salad, I thought it sounded seasonal and crunchy, a perfectly refreshing winter salad. I love the crisp texture of the fennel with it’s subtle licorice flavor. I can’t wait to use them in even more ways. And apparently they are easy to grow… One bad thing about winter- the garden you imagine for next spring becomes unreasonably large.
Fennel and Orange Salad (a variation of this recipe)
- 2 oranges, pith and rind removed, thinly sliced
- 1/2 medium fennel bulb, thinly sliced
- 1/2 tbsp fennel seeds
- 1 1/2 tbsp olive oil
- 1/2 tbsp balsamic vinegar
- Sea salt to taste
In a dry saute pan over medium heat, toast the fennel seeds for a few minutes until the aroma is nicely released and they change color slightly. Combine fennel seeds, olive oil, balsamic vinegar, and sea salt in a small bowl and whisk to mix. Arrange the orange slices and fennel on your plate. Spoon dressing over the layers. Serves 2.