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Fennel Salad

Natural.Foodie's picture
Ingredients
  Fennel bulbs 5 Pound, trimmed, feathery leaves reserved (Use 6 Medium Sized)
  Navel oranges 2
  Lemons 2 Small
  Extra virgin olive oil 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Salt 1 Teaspoon
  Coriander seeds 1 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Tomato 1 , peeled, seeded and diced
  Black nicoise olives in brine 1⁄4 Cup (4 tbs), halved if large
Directions

GETTING READY
1) Cut the fennel bulbs in halves along the length and discard the tough cores.
2) In a food processor fitted with a slicing disk, place the fennel to slice thinly crosswise.
3) In a flat serving dish, place the fennel slices.
4) With a small sharp knife, remove the orange skin by discarding all the bitter white pith.
5) Working over the bowl of a food processor, separate the orange sections by cutting the orange between the membranes. Discard the membranes.
6) Repeat the process with the lemons.
7) In the food processor bowl, add olive oil, salt, coriander seeds and pepper to process together to make a puree.

MAKING
8) In a medium nonreactive saucepan, combine the citrus dressing with the tomato and cook over low heat until lukewarm, 2 to 3 minutes.
9) Pour the sauce over the fennel and toss properly.
10) Season the fennel with additional salt to taste.

SERVING
11) Sprinkle the olives and the reserved feathery fennel leaves on top, just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Fennel
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
5 Minutes
Ready In: 
25 Minutes
Servings: 
6

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