Fennel and Orange Salad

Since I had the Fennel and Orange Salad at Black Sheep, I have not been able to stop thinking about it. I've been craving it for the past few days and I knew I could not rest until I had made some at home. Good news, I got my hands on some organic fennel at Kroger's yesterday and I finally made my very own fennel and orange salad! And yes, I am a happier woman.

A word about fennel: I had never tried this vegetable until recently, and if someone had described it to me beforehand as how it usually described, 'licorice-tasting', I might have stayed away. Fennel is a root vegetable with a white bulb and a tall leafy top, and you usually eat the bulb, although sometimes the green shrub and its seeds are used as garnish or in spices. Yes, it does have a hint of licorice in the taste, but the bulb is also crunchy and sweet. It may not be for everyone because the taste is very distinct and slightly bitter, but if you like the combination of crunchy sweet with a tang, then it will be worth introducing to your palate.

On to my salad! The really awesome thing about fennel is how it becomes amazing in combination with other foods. I think the flavor of fennel brings out the taste of other foods brilliantly so that you get loads of flavor. In this case, the lucky ingredient is the orange. It's just too gloriously simple - arugula, orange, fennel, light vinaigrette - and voila, its a party for your taste buds. The salad is really easy to make and very satisfying.

Fennel!


Fennel again.


How to slice fennel: 1. Cut off the leafy greens at the top. 2. Slice away the bottom stub and peel away and tough or browned exterior. 3. Slice bulb in half and cut out tough core at the bottom of the bulb making a triangular shape on the bottom half. 4. Lay down halved fennel and slice away.




Peel and slice orange.


Make a bed of greens with arugula and top with sliced fennel, orange, and dried cranberries.


Top with dressing: mix olive oil (2 Tbsp), orange juice (1 Tbsp), and white or red wine vinegar (1 Tbsp) together before pouring on salad.

Soo good.

Notes: At Black Sheep they had toasted pistachios instead of cranberries, and the nuttiness went really well with the flavors of this salad. You could also try adding in some goat or feta cheese to make it into a meal.