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I have always seen chefs use fennel but have never really had a reason to try it at home. When I saw this salad, I thought it sounded seasonal and crunchy, a perfectly refreshing winter salad. I love the crisp texture of the fennel with it’s subtle licorice flavor. I can’t wait to use them in even more ways. And apparently they are easy to grow… One bad thing about winter- the garden you imagine for next spring becomes unreasonably large.


Fennel and Orange Salad (a variation of this recipe)

  • 2 oranges, pith and rind removed, thinly sliced
  • 1/2 medium fennel bulb, thinly sliced
  • 1/2 tbsp fennel seeds
  • 1 1/2 tbsp olive oil
  • 1/2 tbsp balsamic vinegar
  • Sea salt to taste

In a dry saute pan over medium heat, toast the fennel seeds for a few minutes until the aroma is nicely released and they change color slightly. Combine fennel seeds, olive oil, balsamic vinegar, and sea salt in a small bowl and whisk to mix. Arrange the orange slices and fennel on your plate. Spoon dressing over the layers. Serves 2.