Tuesday, June 21, 2016


Italians love raw fennel because it is absolutely delicious in salads. Fennel is super rich in dietary fiber, vitamin C, vitamin A, and potassium. Vitamin A and C are powerful antioxidants. Aniello Pallone from Positano, Italy, introduced me to using fennel in salads. 
I used a mixture of different greens from my garden, including cress, arugula, and a mesclun mix.

1 small clove garlic, pushed through a garlic press
2 T freshly squeezed orange juice
3 T raspberry or champagne vinegar
1 t Dijon mustard 
½ cup extra-virgin olive oil
Sea salt and freshly ground black pepper

Enough mixed green lettuce for 2 servings
1 small fennel bulb, very thinly sliced
1 navel orange, peel cut away and sections removed with a sharp knife
1 T chopped fennel fronds, for garnish

In a jar, shake together the dressing mixture and set aside until ready to dress the salad.
Drizzle as much dressing as you desire on salad, toss, and serve.
Top each plate with fennel fronds.

Serves 2

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