This is a really really good fresh salad. We used to just saute fennel and onions and it was very very good that way. But now we prefer it fresh. The fresh (and mild) anise flavor really grows on you. Anyway, start with fresh fennel. We usually use about 4 bulbs.. you don't use the tops, you can put them in a vase as they look pretty. If you have a mandolin slicer you can use that, if not just slice them thin.. thinner than this...
More like it..
Slice a read onion really thin too, then rinse it under cold running water and that will take a lot of the heat out. Otherwise it will be too overpowering for the fennel.
Dump everything together.
Like so.
Cut up some Valencia oranges. About 2 or 3 . Depending on size and juiciness
Squeeze over fennel stuff.
Also, you are going to put salt and pepper on it, then drizzle generously (but not
too generously) olive oil over it all. Then toss. Taste and check seasoning. Add more salt or pepper if need be.
Voila. It is even better a few hours later after it has marinated .
More like it..
Slice a read onion really thin too, then rinse it under cold running water and that will take a lot of the heat out. Otherwise it will be too overpowering for the fennel.
Dump everything together.
Like so.
Cut up some Valencia oranges. About 2 or 3 . Depending on size and juiciness
Squeeze over fennel stuff.
Also, you are going to put salt and pepper on it, then drizzle generously (but not too generously) olive oil over it all. Then toss. Taste and check seasoning. Add more salt or pepper if need be.
Voila. It is even better a few hours later after it has marinated .
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