Directions:

Cut off the green feathery tops and the base of the fennel bulbs (about 1/2 inch). You may want to remove the two outer leaves, they can be quite tough. Wash the bulbs and then slice in 1/8 inch wide strips.

Peel and cut two of the oranges in small pieces and put in a salad bowl with the fennel. Peel and thinly slice the red onion.

Prepare a vinaigrette with the juice of the other orange, vinegar, olive oil, mustard, salt and pepper. Pour this on the salad and toss to mix.

Makes approximately four servings.

This is a French recipe that I had found online and decided it looked pretty good so I decided to try it. I hope you’ll enjoy it as well.

A little info about fennel:

Fennel is prominently used in Mediterranean cuisine, where bulbs and fronds are both used, both raw and cooked, in side dishes, salads, pastas, vegetable dishes. Fennel is a perennial herb. Fennel seeds are sometimes confused with those of anise, which are very similar in taste and appearance, though smaller.

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