I like libraries. Through the years, I’ve come to realize that some towns and areas have better public libraries than others. I was very lucky that I grew up in a town with an excellent public library system. I still like to visit their libraries because they always have shelves full of interesting new books. One of these interesting new books that they had was Eat Greens. I love greens, so I picked it up to browse through. It had lots of great recipes, all focused on the key ingredient - greens! Many of them were classics.
One recipe that was in the book that I’ve always wanted to try was Fennel And Orange Salad. I had seen many TV chefs make it. Unfortunately, I didn’t come from a fennel consuming family. I never tasted or even touched a fennel bulb until I was living on my own and cooking my own meals. I’ve had it roasted but I’ve never had it raw. This would be a first.
I followed the recipe in the book exactly as written, except substituting wheat free tamari for the soy sauce. Because of the tamari and balsamic vinegar, it had a darker dressing than I thought it would, but it was so incredibly good! It was crunchy from the fennel, sweet and refreshing from the oranges, salty from the tamari, savory from the onions, and spicy from the ginger. What a combination of flavors!
Fennel And Orange Salad Ingredients
1 large or 2 medium fennel bulbs, trimmed and julienned
1/2 red onion, thinly sliced
1 tsp balsamic vinegar
2 TB soy sauce (I used wheat free tamari)
1 TB orange juice
1 TB minced fresh ginger (I used about 1/2 tsp dried)
1/3 cup olive oil
salt and pepper
1 medium orange, peeled
1 TB fresh lemon juice
Put fennel and onion in large bowl. Whisk vinegar, soy sauce, orange juice, ginger, and olive oil. Pour over fennel and onion and toss well. Season to taste with salt and pepper. Chill 1 hour. Slice the orange into thin round wheels and slice each wheel into half. Add orange slices and lemon juice and toss. Serve