Recipes / Fennel

Easy Fennel Salad

Remove fronds (leaves) from one large fennel bulb. Cut away root and slice or grate bulb into very thin pieces.

Combine in a bowl:
2 tablespoons wine vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
2 tablespoons frozen orange juice concentrate, partially thawed
2 tablespoons extra-virgin olive oil

Pour dressing over fennel and marinate a room temperature 20 minutes or longer. Season to taste. Garnish with fennel fronds, if desired.

One large fennel bulb serves 3-4 as a side dish.

Adapted from “From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2004.

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