Here is another way to think about fennel. Serve it raw in this winter salad with complementary flavors. To please the eye, too, arrange on individual salad plates and drizzle with the best olive oil and freshly ground pepper you can find.
Makes 4 servings of fennel salad.
Prep Time: 10 minutes
Total Time: 10 minutes
- 1 medium fennel bulb
- 1 red apple
- 2 oranges
- Several slices of red or green onions
- 3 T. olive oil
- Freshly ground pepper
- Salt, to taste
Remove any brown parts from fennel and wash free of dirt. Reserve some of the fennel weed for garnish. Slice fennel very thin. You may use a food processor or mandolin for best results.
Peel orange with a knife, removing the pith as you cut. Filet orange sections (like grapefruit, cut between membranes) over a bowl. Reserve extra juice.
Wash, quarter and core apple. Slice thinly and place in reserved orange juice.
Arrange salad on four plates. Fan out apple so that the red skin shows, place fennel in a heap in the middle and then add orange sections and onion slices. Drizzle all with olive oil.
Grind pepper over each plate and let guests or family salt to taste. This salad does not need salt, but some people like it.