Sometimes I buy produce on a whim. Like garlic scapes, kohlrabi, or this fennel. Things I have no clue what to do with. I do love fennel, but I haven’t cooked with it a whole lot. So when it started to wilt in my refrigerator, I decided I better figure out quickly what I was going to do with it. A quick search for fennel salad turned up this recipe from Robin Miller.
Fennel Orange Salad
* 1 large fennel bulb, trimmed and thinly sliced
* 2 medium oranges, peeled
* 1 tablespoon olive oil
* 1 tablespoon red wine vinegar
* Salt and pepper
* 2 tablespoons sweetened dried cranberries
Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.
The one thing I would stress is THINLY slicing your fennel, use a mandolin if you have one. I usually think of fennel in heavy, meaty things, like sausage (though that’s usually the seeds), but it pairs fantastically with the citrus. So light and fresh. I used satsuma oranges, white wine vinegar instead of red, left out the cranberries, and didn’t measure what I put in…so it may have been more or less than the recipe stated.