Fennel is part of the subgroup of veggies called stems. Stems like fennel, celery, and asparagus are March Foods of the Month.
Have you ever tried fennel? We usually eat the bulb of this stem veggie (the part that grows underground), like in this salad recipe, although you can cook with the stems as well. If you’ve eaten fennel before, you are familiar with its unique taste. Because some people may find it bitter, or almost licorice-like, it’s a good idea to pair it with something sweet, like citrus, as we do in this recipe.
1 medium fennel bulb, thinly sliced
4 medium navel oranges, peeled and sliced
1/4 cup thinly sliced red onion
1/4 coup Kalamata olives, pitted
2 tsp. extra-virgin olive oil
2 tbsp. fresh lemon juice
- Combine fennel, oranges, red onion and olives.
- Drizzle with olive oil and lemon juice. Toss gently and serve.
Makes 4 servings