Serves 5 – 6
Fennel is a healthy, aromatic herb comprising of a large bulb with hallow stalks and feathery green tops. The fennel is sold year round but makes a delicious winter salad or can be brushed with a little olive oil and roasted. Fennel seeds are a high source of potassium and vitamin C.
1 large fennel head with green fond
1 large, whole seedless navel orange with z
3 tbsp (40 ml) olive oil
1 tbsp (15 ml) white wine vinegar or fresh lemon juice
½ tsp (2 ml) salt or to taste
Pinch sugar or to taste
2 – 3 tbsp (25 – 40 ml) chopped fresh parsley, cilantro or mint
8 pitted black olives, cut in half, crosswise
- Reserve the fennel’s feathery fond. Cut off course stems and discard or use in soups. Cut fennel head in half lengthwise and cut out hard centre cord. Thinly slice each half or use a vegetable mandolin if you have one. Place slices in salad bowl.
- Use zester or rasp to remove the zest (thin orange skin with white pith) from the orange and add to fennel. To cut out segments, place the orange stem end down and cut off the skin with the white pith leaving the pulp completely clean of any white pith. To remove segments, cup the orange in one hand, and with the other hand use a sharp knife to cut out each segment between the membranes dividing them.
Toss the segments in with the fennel. Squeeze any juice left in the orange skeleton over the salad.
- Toss the salad with the olive oil, vinegar or lemon juice, salt to taste, sugar, herb and black olive halves. Garnish with the fond and zest. Serve as soon as possible so the fennel stays on the crisp side.