I am going to be honest here and tell you that this is the first time in my life I have ever used fennel! I never really knew what to do with it! So, I came across a recipe in a Tapas cookbook that I received and it looked so simple I just had to try it. I am making Kaiserschmarrn for dinner (kindof like a German crepe) and this will make a great side dish! The original recipe called for black olives but I left those out since I am not a big fan! I had to make a mad dash out in the rain to get the parsley from the garden! I couldn’t leave it out, though. I think it adds a nice splash of color! This recipe is amazingly easy and I didn’t really measure too much and I made a couple modifications from the original recipe but here is an approximation!
5 large oranges
1 small bulb of fennel
1/4 large onion
1/3 cup chopped parsley
2 Tablespoons Three Olives™ Olive Oil
1/2 tsp chili paste (optional)
1. First zest and juice one of the oranges, reserving the zest and juice in a small bowl
2. Peel all of the oranges and chop into large chunks. Place in a large bowl.
3. Thinly slice the fennel and onion and add to the orange chunks
4. Add the chopped parsley to the bowl as well
5. To the zest and orange juice (in the reserved bowl) add 2 TBSP Three Olives™ Olive Oil and the chili paste. Wisk together with a fork and add to the oranges
6. Toss the salad and chill!
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.