Due to the pronounced anise flavor of fennel, it has always been difficult for me to eat this bulb. I discovered that if I combine fennel with other ingredients, such as lemon, olive oil, and mint, it transforms into a delicious food. Recently, I arranged it on a plate with tomatoes and oranges. The color scheme turned out very lively and the fennel salad – quite fancy.
Prep time: 15 minutes
Serves: 4 to 6
2 fennel bulbs, green stems discarded
2 vine-ripened tomatoes
4 medium oranges, peeled, rind removed
Juice of 1 lemon
Salt and ground black pepper, to taste
Extra virgin olive oil, for drizzling
4 tablespoons finely shredded mint leaves
12 assorted pitted olives (I use 6 kalamata and 6 green olives)
1. Using a potato peeler, lightly peel outer section of fennel bulbs.
2. On a cutting board, slice the bulbs lengthwise, making 1/4-inch thick pieces; set aside.
3. Cut tomatoes and oranges into 1/4-inch thick slices and arrange them with fennel slices, intermittently, on a plate.
4. Add lemon juice, salt, pepper and a drizzle of olive oil.
5. Finish the salad with a sprinkle of shredded mint leaves and garnish with olives.
Serve Fancy Fennel Salad alongside Salmon Nicoise Salad; Kiwi, Mozzarella & Papaya Skewers; or Roasted Peppers (recipes previously published by The Kitchen Buzzz).
Text and Photographs ©2010 Nancy DeLucia Real