Fennel’s licorice taste flavors several Sardinian dishes. It’s used as a vegetable (the bulb), as an herb (its willowy fronds), and as a spice (its seeds) and is rich in fiber and soluble vitamins such as A, B, and C. It’s also a good diuretic; therefore, it helps to keep the blood pressure low. This fennel salad recipe is perfect for an autumn or winter gathering, adding a light crunch and fresh citrus flavor to any meal.
1 large fennel bub trimmed and thinly sliced
2-3 oranges peeled
2 tbsp of craisins, optional
1-2 tbsp lime infused olive oil
1 lemon or pineapple vinegar
2-3 sprigs of mint, to garnish
Pepper, to taste
1. Lace the cut pieces of fennel on a serving plate and arrange for presentation purposes.
2. Section oranges and place on top of fennel and arrange for presentation.
3. Top with craisins.
4. Save and reserve some fennel fronds to garnish the top of the salad. Drizzle with Lime oil and pineapple vinegars.