I have a bit of an obsession with certain vegetables. This is rare for someone as staunch a carnivore as I, but some vegetables deserve (almost) the same level of devotion as their more popular protein counterparts. Brussels sprouts, arugula and artichokes are a few vegetables that I adore. But the subject of this week's posting is...FENNEL!
The Italian blood in my veins (well, half of it is Italian anyway) has left me with a deep appreciation of the flavor profile associated with fennel. Anise-flavored cookies, biscotti and pizzelle are a huge part of holiday celebrations in my family and I've always liked black licorice. Fennel is a relative of anise and has a much more delicate, subtle flavor that makes it more palatable for those that find anise too intense.
This side dish or appetizer is a pleaser to both the eyes and the taste buds. It's a gorgeous late winter or early spring salad that I put together after going to the Ferry Building Farmer's Market on Tuesday. If you can't find blood oranges, you can substitute any orange or even pink grapefruit. Enjoy!
Fennel and Blood Orange Salad
Serves 4
- 1 large fennel bulb or 2 small fennel bulbs. Cut off the stalks (saving some fronds for garnish), cut the bulb in half, peel off the outer layer, and wash.
- 1 T fennel fronds, chopped (for garnish)
- 2 blood oranges with rinds cut away, cut into supremes or thinly sliced into rounds.
- 2 T orange juice
- 2 T olive oil
- Salt and Pepper to taste
2. Cut the fennel into very thin slices (I use a mandoline, but if you don't have one then just cut them about 1/8 of an inch thick. Toss with the vinaigrette.
3. Plate the salad by making a bed with the dressed fennel and arranging orange supremes/slices on top. Garnish with the fennel fronds.
