Fennel & Blood Orange Salad

Photo: Ashley & Jason Bartner

Ingredients

1 bulb fennel, cut into half and cored

3 blood oranges

salt & pepper

3 glugs extra virgin olive oil

Preparation

Slice fennel as thin as possible (use a food slicer or mandolin if available).

Peel & supreme the oranges. Save the extra pulp & squeeze the remaining juice into the bowl.

Mix sliced fennel, juice from the pulp & oranges - season with salt & pepper.

Drizzle with olive oil & toss.

Let stand for 10 minutes then serve.

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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