Fennel is a very crunchy, fresh vegetable with a mild licorice flavor. Delicious baked or eaten raw, it can be prepared in a variety of ways. This simple salad recipe uses thinly shaved fennel, lightly dressed with a citrus vinaigrette. Chopped fennel fronds and buttery toasted pine nuts are also included to add interesting texture to the plate. This dish is very refreshing and is perfect before a heavy second course, but serve soon after preparing so the fennel remains crisp!

Serves 4 to 6
Deborah Mele

2 Fresh Fennel Bulbs

1 Orange

1 Lemon

1/4 Cup Olive Oil

Salt And Pepper

1/3 Cup Lightly Toasted Pine Nuts

Wash the fennel bulbs, and remove the outer layer if it appears old or withered. Cut off the tops, retaining just the bulbs and some of the leafy fronds. Cut each bulb in half, and cut out the core. Using a mandolin, or a very sharp knife, thinly slice the fennel into a bowl.

In a separate small bowl, add the zest and juice of both the orange and the lemon. Chop about 1/2 cup of the leafy fronds and add to the citrus. Add the olive oil and season with salt and pepper. Mix well and pour over the sliced fennel. Add the pine nuts and toss until the fennel is lightly coated. Divide the mixture onto plates and drizzle over each plate any remaining dressing in the bowl. Serve immediately.