Fennel and Citrus Salad

If you’ve been following my social media accounts, you know I have been non-stop with making the Ikarian longevity stew. I had half of a fennel bulb leftover from the Ikarian stew recipe and needed to find a way to incorporate it into another dish. Fennel is a tough cruciferous vegetable so it didn’t spoil easily and maintained its integrity well in the fridge for up to a week. If you have never tried fennel before, the top looks like celery stalks and the bottom looks similar to an onion but it tastes like neither! It actually has this unique licorice taste. This salad is great for Summer. Pair it with a protein like chicken or pork chops and it will be a complete meal!

Fennel Citrus Salad
Servings: 2
1/2 fennel bulb
1 minneola orange or any other citrus fruit (navel orange, grapefruit, pomelo, etc)

1 tablespoon apple cider vinegar
juice from minneola orange
1/2 tablespoon olive oil
salt & pepper to taste

1. To prepare the fennel, cut off the stalk and fronds, leaving just the bulb. You can save the stalk for a stock and fronds for a garnish. If the fennel looks wilted or brown, you can remove the outer stems or use a vegetable peeler to shave off a thin layer of the outside covering. Slice the fennel in half down the root. Lay the flat side of the fennel on the cutting board and trim off the root to discard. Then, begin to slice crosswise. Place sliced fennel into a medium bowl
2. To prepare the dressing, peel the orange and gently slice out the orange segments. See video below on how to do this. With the leftover segment walls or “white” part of the orange, squeeze the leftover juices over the fennel. Add in the rest of the dressing ingredients into the bowl and toss.

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