This recipe for Fennel, Orange and Shallot Salad is easy and a great way to get nutritious fennel into your diet.
Ingredients for Fennel, Orange and Shallot Salad
1 fennel bulb
1 large seedless orange
2 large shallots
Olive oil, to taste
¼ cup chopped toasted walnuts
1 oz. goat or feta cheese, crumbled
Sea salt Fresh cracked black pepper
1T lemon juice, optional
Directions for Fennel, Orange and Shallot Salad
Wash off the fennel and trim the top. Set the tops aside – cutting a few sprigs for garnish. Shave the bulb as thinly as possible. Using a mandoline is the easiest way.
Cut the orange into wedges, then carefully cut away the skin and pith, then slice the orange flesh away from the membranes. Do this over a bowl so you can save the juice.
Slice the shallots very thin.
Toss the fennel, orange, and shallots together. Whisk the juice from the orange, add a drizzle of olive oil, lemon juice, and salt and pepper. Use the best quality olive oil you’ve got.
Top with cheese and walnuts.
A nice addition to this, as an appetizer, would be a small amount of crabmeat.
Read about the nutrition in fennel.