Fresh fennel is in season where we live. The crisp, bright flavor pairs beautifully with citrus and is very reminiscent of licorice. I like to use the green stalks in soups, dry the leafy fronds for seasoning and use the white base for this delicious salad:
2 fennel bulbs
3 oranges
1/4 cup olive oil
dash white wine
Remove the green stalks and fronds from the white fennel bulbs. Slice the fennel bulbs horizontally into thin slices. Arrange a single layer of fennel slices on a plate side-by-side in a circle. Peel the oranges and slice them horizontally. Arrange a single layer of orange slices on top of the fennel slices, slighly offset. Repeat layers, offsetting slightly for a lovely presentation. Drizzle the composed salad with olive oil, then sprinkle a little white wine over. Chop the fine fronds of the fennel well and mound them in the center of the salad. Serve at room temperature.
This post is part of the Make it From Scratch blog carnival.
2 comments
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April 18, 2009 at 12:55 pm
Katie
Thanks for sharing your recipe with Saturday Salads! I have never used Fennel in any dish. This looks like an easy way for me to give them a try!
April 18, 2009 at 7:24 pm
Katie
I’ve always been afraid of fennel for some reason, it looks like celery and I’m not a huge fan of that. My mom never made it, so I’m a bit intimidated by it too, how to clean and prepare…etc. But I bet the crunch of it with the sweet and juiciness of the oranges is a nice combination. I may have to try this, it’d be nice to have something new!