I came home from a work trip a few days after my CSA box arrived and realized Kele hadn’t touched any of the veggies inside. If you get a box, you know how time sensitive some of the goodies are and that I had to kick it into veggie-eating high gear! Inside this week’s box was a bulb of fennel with its overflowing mound of fronds attached. I added some of the fronds to a chicken stock I made to then use in Jillian’s butternut squash soup recipe (makes for a delicious lunch!) and turned to a simple salad recipe that my chef at work often uses – which I’m obsessed with – to incorporate the fennel bulb into a meal. If you aren’t a huge fennel person, try this once and I promise you that you will think about changing your mind about it. It’s really simple and is a nice refreshing addition to a hearty meal.
1 fennel bulb, thinly sliced (use a mandolin for optimal slicing)
2 oranges, cut into bite-sized chunks
1/2 onion, thinly sliced
1/3 cup parsley, chopped
red wine vinegar (champagne vinegar is great too)
olive oil
salt and pepper, to taste
Once you thinly slice the fennel, toss it in a large bowl with the oranges and parsley. Dress with oil and vinegar and sprinkle salt and pepper. Mix well and enjoy. Really, it’s that easy!
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