Updated: Aug 28
I love the cooling, slightly licorice flavor that fennel brings to a hot summer day.
2 large bulbs of fennel, shaved
2 large navel oranges, sectioned
1 small bunch dill, chopped
¼ cup orange juice
½ cup rice vinegar
1/4 cup olive oil
½ shallot, diced
1 TBSP salt
Wash and shave the fennel bulbs with a mandolin and place in a large bowl. You could do this with a knife, but trust me, a mandolin is easier and gives better results. Zest one of the oranges and place in a separate bowl and set aside. Section the oranges and cut into ¼ inch pieces and place them in the bowl with the fennel. Chop the dill and add to the bowl with the fennel and oranges.
Mix all the dressing ingredients in the bowl with the orange zest and blend with a stick blender. This will help the shallots and olive oil emulsify the dressing to a creamy texture. Pour the dressing over the fennel and mx well. Refrigerate for at least an hour. This salad is even better the next day!