Thursday, March 6, 2008

Fennel & Orange Salad

Fennel has a mild licorice taste. I don't love licorice, but fennel really appeals to me. To temper the unique flavor, I slice the bulbs into 1/4 inch rounds, separate the slices, and toss them in olive oil , sea salt, and balsamic vinegar. The vinegar, which isn't raw, adds a nice flavor. You can marinate without it--using Raw apple cider vinegar and other things, like Raw agave. Dehydrate at 105-degrees, for 4-5 hours, or until the desired state of chewiness is achieved. I usually leave mine in overnight.

Fennel & Orange Salad
3 bulbs fennel (marinated & dehydrated)
3 oranges (peeled & sliced horizontally)
sea salt (to taste)
black pepper (to taste)

Break the orange slices into little segments. Toss everything together and allow time for the flavors to blend. LB really doesn't like licorice and didn't love this salad, but I enjoyed it. Next time, I'll serve it over spinach. Very satisfying!