Refreshing, crunchy, and sweet. In addition to its medicinal properties fennel is a year round go to ingredient. The base, stalks, and leaves all can be used whether in salads, stir frys, soups or stews. Fennel used with citrus will also provide a great helping of Vitamin C.
Shaved Fennel, Red Onion and Citrus Salad
You may substitute blood oranges, ruby red grapefruit, or even Tangelos. Just avoid lemon or lime segments, they are too acidic to eat whole.
1 large bulb of whole fennel, sliced very thin using the slicing attachment of a food processor or a mandoline*
1 small red onion peeled, cut in half and sliced very thin on mandoline
2 large Navel oranges, skin and pith removed
1 pink grapefruit, skin and pith removed
½ cup flat leaf parsley, leaves left whole
1 tablespoons extra virgin oil oil
¼ teaspoon red pepper flakes
* A mandoline is a hand held slicer with a fixed blade. The item to be sliced is placed on the surface and slid through the fixed blade. By adjusting the blade the degree of thickness can be controlled.
Over a small bowl, using a small paring knife remove orange segments by carefully slicing on both sides of membrane. Save leftover membrane and reserved juice.
Combine sliced fennel, red onion, citrus segments, and parsley leaves in large bowl. Toss together.
Squeeze citrus membranes over ingredients to add reserved juice. Drizzle with olive oil, sprinkle on the red pepper flakes.
Toss together and serve.