Fennel Orange Salad
Sometimes there are lots and lots of steps to transform ingredients into something new. This is not one of them. Just a few simple ingredients and you are full of vegetables and all of the magic that they have to offer.
Fennel is from the carrot family and has 3 edible parts to it. Today we will enjoy the bulb and the fronds, but there are also seeds that can be used as a tea, spice and are pressed for their prized oil used in many herbal remedies.
Fennel is less common in North America than in Europe and is especially common in Italian cuisine. You can roast, sauté or even grill this black liquorice flavoured vegetable that is a good source of vitamin C, potassium and fibre.
This is a great picnic or packed lunch salad as it can be dressed ahead of time without worry of it getting soggy and it has a freshness that surprises you with every bite!
Fennel Orange Salad -2 large salads or 4 small
2 heads fennel, shaved or thinly sliced (notes below)
1 TBSP fennel fronds, chopped
1/2 orange divided into sections (or more if you would like)
1/2 orange juiced
1 tsp olive oil
1 tsp apple cider vinegar
pinch of salt and pepper
If you have a mandolin slicer, you can use it here but a sharp knife and some patience works just as well. Trim off the hard part at the very bottom of the fennel bulb and very thinly slice the bulb right up to where the green stalks begin to start. Add your roughly chopped fronds and the segments of your orange.
In a container with a lid, add your dressing ingredients and give it a shake. Pour over your fennel mixture and toss.
Recipe, photos and post by Amy Buckman, Community Ambassador, Amaranth Stores.