Perhaps you’re about ready to disregard this post because you hate fennel. I would have, too, a few months ago.
You see, I hated fennel. It tastes like licorice and that’s kind of gross coming from anything other than a candy. The only contact I’d ever had with fresh fennel, though, was growing up when my mother would put the long stalks on a china plate at some holiday (I’ve obviously chosen to block out what holiday that is). Every year I’d try it and each year I remembered how awful it tastes.
No one ever told me how un-awful it is when you’re not eating it by itself, though. In fact, fennel can be quite delicious in a salad with other yummy things to balance out its strong flavor. I even ate it recently between two slices of bread, some peanut butter and some fresh strawberry slices. Craziness how good it is that way!
So here’s an easy salad made up of just a few thing, most of which you probably have. You should give fennel another try. Or maybe you’ve loved it this whole time and I’m the crazy one who missed the boat. Either way, this salad is bright, citrusy, and delicious. Feeling a little intimidated by this strangely shaped item? No problem, here’s a guide on how to tackle it.
fennel and blood orange salad
makes 6 servings
1 medium bulb fennel, thinly sliced, fronds reserved
2 blood oranges, sliced and rind removed
1/4 red onion, thinly sliced (about 1/3 cup)
3 tablespoons capers
1/3 cup extra virgin olive oil
1/4 cup lime juice
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
In a bowl, combine the sliced fennel, blood orange, red onion, and capers. Break the orange into segments if you’d like. In a separate small bowl, whisk together the olive oil, lime juice, salt and pepper. add the dressing to the salad and toss to combine. Chop the fennel fronds and sprinkle over the salad before serving.