Inspired by my friend Chef Todd who recently offered fennel salad at his Cafe, I decided to make my own version to go with my Stuffed Bell Peppers. I thought it would provide a cool contrast to the strong pepper and heavy beef and tomato flavor.
This takes less than 10 minutes to put together. The result is refreshing, crunchy and, added with orange, it makes a delightful, naturally sweet, spring salad.
Sometimes fennel’s aniseed fragrance is a little overwhelming for me but when I sliced it thinly and balanced it with orange, it had just the perfect perfume. A light vinegar–I used a delicious white balsamic vinegar–and some good olive oil is all you need. My daughter added strawberry and roasted pecan making it quite exquisite.
Do keep the magnificent frilly fronds of the bulb; they make great garnish.
Fennel Orange Salad
Serves four as a side
Preparation time: 10 minutes
1 bulb fennel
1 or 2 navel oranges, peeled, seeded and sliced
¼ cup dried apricots, chopped
¼ cup white balsamic vinegar
¼ cup olive oil
¼ cup chopped roasted pecan or walnut (optional)
Salt and pepper
Slicing the fennel
Lob off the stems and beautiful feathery fronds and slice the bulb in half lengthwise.
Cut off the woody center and slice thinly the rest of the bulb.
Layer the fennel slices between the orange slices. Sprinkle salt over salad. Dribble with oil and vinegar and top with dried fruit. Toss lightly just before serving.
VARIATIONS
Different ingredients
You can also:
–Add strawberry, trimmed and sliced.
–Replace dried apricot with dried cranberries.
–Add pomegranate seeds.
–Add roasted walnut or pecans, chopped.
–Any light vinegar would work–rice vinegar, wine or sherry vinegar.
