'I can't believe I'm eating Fennel' Salad

Fennel Salad with Celery, Red Onion, Pepitas and Oranges.

I know many people that don't like to taste of fennel, myself included. But, what to do when your CSA box contains fennel every week for 6 weeks? You come up with salad that makes fennel the most delicious thing you have ever tasted . . .

Basic-8 Dressing (make first) Follow the Basic-8 recipe, but substitute the following:

• 2 tbs good olive oil
• 1 tbs fig or pear infused white balsamic vinegar
• 1/2 tsp honey
• 3 pinches* real salt
• 5 turns on the black pepper mill
• 1/2 tsp Dijon mustard
• 1 pinch* granulated garlic 
• 3 pinchs* ground fennel seeds
• 1/2 tbs ried fruit (pears, figs, raisins, etc.) finely minced

*Use the thumb and index finger.  

Salad Ingredients  (2 servings)

• 1 large or 2 small fennel bulbs, fawns removed and bulbs finely sliced with a mandolin
• 1/5 red onion finely sliced
• 1 celery stalk, finely sliced
• sprinkle of pepitas
• 1 orange or grapefruit, filleted 

Put it Together 
Combine the sliced fennel, red onion, and celery in a bowl and return to the fridge to keep cool - fennel tastes more intense if it reaches room temperature. I love it right out of the fridge all cold and crunchy.

Add the pepitas and orange/grapefruit segments and gently toss with the dressing. Serve immediately. A simple chicken breast goes great with this salad.

Enjoy!