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Fennel & Orange Salad

January 18, 2010

PhotobucketThis is an amazingly simple classic Italian salad. You just need one large fennel bulb, one orange, olive oil and salt. Prep the fennel first by cutting the woody tops off but save some of the delicate fronds to mix into the salad. Peel the outer layer from the fennel bulb. The tops and outer layer are tough, so you don’t want them in your salad. They can be chopped up and used later for soup, stock or braised meat dishes. They are especially wonderful for fish stock. Cut the rest of the fennel bulb in half lengthwise and slice it very thin from top to bottom. The small white core is sometimes tough, but is edible. I leave it in for convenience, but it can be cut out if you like. Once all the fennel is shaved put it in a bowl and prep the orange.
PhotobucketFor the orange, slice the top and the bottom off. Cut the peel off with your knife from top to bottom. Cut with an arc to follow the round shape of the orange. See diagram below for clarity. When the peel is removed, cut the orange segments out from the white part of the orange and add to the fennel. Once you have removed all of the orange segments you can squeeze what is left of the orange into a little cup and drink it. Yum!
PhotobucketMince up the delicate fronds and toss them into the bowl with the fennel and orange. You don’t need to add vinegar or lemon to this salad because the acidity comes from the orange segments. Toss the salad with olive oil and salt to taste. That’s it! You can finish it with a little black pepper if you like. This salad is wonderful alone or as an accompaniment to fish.

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One Comment leave one →
  1. January 25, 2010 8:24 pm

    Dude, that salad looks so boner.

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