Monday, February 27, 2012


Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:

Citrusy and full of flavor, this Orange Fennel Salad is also fresh and satisfyingly crunchy. Don't be put off by the hint of licorice that marks fresh fennel. Even people who don't care for the intense flavor of licorice candies will enjoy this salad.


Courtesy of Chef Jeff Calley, © 2012


2 fennel bulbs, medium size
4 navel oranges, zested, and membranes removed from slices
2 cups fresh orange juice, additional
1/4 teaspoon fresh ginger juice
1/4 teaspoon salt
1/2 cup olive oil


Remove the tough tops of the fennel stems and it’s spindly leaves. Slice the rest of the bulbs into 1/4” slices. Remove the core pieces, put the rest in a large mixing bowl.

Zest the oranges and put that into the bowl with the fennel. Peel the oranges and remove the membranes, either by hand or with a sharp knife. Add the slices to the fennel.

Put the orange juice in a sauce pan along with the ginger juice and salt. Simmer this liquid till its reduced by half. Cool the liquid, then whisk in the olive oil and incorporate as a dressing for the fennel.

It’s a fresh, crunchy, delicious salad.

Serves 6-8

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