salad · Best in winter
Shaved Fennel & Citrus Salad
Paper-thin fennel shaved over winter citrus segments with olives and fresh herbs. Bright, crunchy, and a complete change of texture and flavor from anything else in winter. The anise of the fennel and the acidity of the citrus work like a reset button.
Ingredients
🌱 From Your Homestead
- fresh fennel (1 large bulb)
- fresh flat-leaf parsley (large handful)
🛒 From the Store
- oranges or blood oranges (3)
- Castelvetrano or green olives (1/2 cup)
- lemon
- olive oil
- salt
- red pepper flakes
- shaved parmesan optional
How to Make It
- Gather your ingredients: fresh fennel (1 large bulb), fresh flat-leaf parsley (large handful), oranges or blood oranges (3), Castelvetrano or green olives (1/2 cup), lemon, and the rest.
- Prep your homestead ingredients — wash, chop, and measure: fresh fennel (1 large bulb), fresh flat-leaf parsley (large handful).
- Use a mandoline or a very sharp knife to shave the fennel as thin as possible — the difference between this salad and a mediocre one is entirely the thickness of the slices. Thick fennel stays crunchy-hard; shaved fennel is crisp-tender and absorbs the dressing.
- Cook for approximately 20 min. Adjust to taste and serve 4 portions.
- Plate, enjoy, and share with your household!
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