Fennel Salad with Orange reduction

I absolutely love fennel! I eat it almost everyday in different ways but this is definitely one of my favorites. This salad is crisp, fresh, easy to make and a great accompaniment to pretty much anything!

INGREDIENTS

• 1.5 lb = 680g Fennel (try to get one with a large bulb and small branches)
• 2 Oranges ( I like Navel oranges)
• 16 fl oz = 473g Orange juice
• Salt, pepper and extra virgin olive oil to taste

PROCEDURE

  • Cut a little piece of the bottom part of the fennel, then the branches and discard any hard pieces but keep the branches, we’ll use them too.
  • Split the bulb in half and thinly slice it either using a knife or a mandolin.
  • Zest the oranges, cut the peel off and cut the orange segment off with a paring knife. Squeeze what’s left over inside a small pot.
  • Place the orange juice in that small pot and start reducing the juice by bringing it to a boil and then reducing down to a vibrant simmer. It will take about 30 minutes to reduce to a thick consistency.
  • Add the reduced juice, zest, salt and pepper and a drizzle of evoo to the sliced fennel. Toss everything very well. Taste and adjust the seasoning if needed.
  • Cut the orange segments in small pieces and sprinkle all throughout the salad. Depending on how big your oranges were you might want to add all of them or reserve some in the fridge to snack on later.

You can make it about 2 hours before serving but reserve in the fridge until you are ready to eat it. I love it when it’s very cold. Enjoy!

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