Fennel and Orange Salad

What a beautiful winter salad! If you haven’t tasted fennel, then you’re in for a treat. It has a crunchy texture with a licorice flavor that will entice you to discover more ways to utilize it (roasted at high temperatures, slowly sautéed, braised with tomatoes and olives, pan fried, fennel gratin etc.). Fennel is closely related to parsley, carrots, dill and coriander. A phytonutrient compound found in fennel helps reduce inflammation and helps prevent the occurrence of cancer. Fennel is a very good source of fiber, folate and potassium. For more health benefits, click here. Fennel is both a herb and a spice. All plant parts are edible: roots, stalks and leaves, with the spice coming from the dried seeds.

Serves 6
recipe from Fine Cooking

half of a small red onion, thinly sliced
2 large navel oranges or blood oranges, segmented
2 – 3 small fennel bulbs, trimmed, quartered and thinly sliced
black olives, pitted and sliced
3 tablespoons extra virgin olive oil
1 1/2 tablespoons fresh lemon juice
3/4 teaspoon sea salt
1 teaspoon fresh mint, chopped
freshly ground black pepper

To segment the orange, slice off both ends of the orange and remove peel. Using a sharp knife follow the contour of the orange to remove each segment from the membrane. Do this over a bowl to catch any of the juice which will be used in the salad. Toss onion and fennel together with juices from the oranges and place on a platter. Arrange orange segments and olives on top of the fennel and onion. Drizzle with olive oil and lemon juice. Season with salt and pepper. Serve immediately.

The Culinary Chase’s Note: A lovely, light and refreshing salad. Be sure to slice the fennel thinly as fennel can be fibrous. Super easy to make!