Fennel & Citrus Salad (with Blood Oranges)

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 when sliced very thin (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 recipes from Jason below. Other ways to use/eat fennel: roasted (love it), braised in white wine (delicious) and the most simplistic - young fennel can be cut into chunks & dipped into olive oil & salt. (oh so Italian!)

Fennel & Blood Orange Salad

1 bulb of fennel, cut in 1/2 and remove core
2-3 blood oranges
salt & pepper
2 glugs of extra virgin olive oil

Slice fennel as thin as possible (use a food slicer or mandolin if available).
Peel & supreme the oranges.  squeeze the remaining juice into a bowl.
Gently toss oranges, fennel, salt & pepper with  olive oil.  Add a spoonful of juice if needed.
Let stand for 5  minutes then serve.

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