I've been wanting to try fennel for some time now, but didn't really know how to use it. That's where this salad comes in. I found this recipe in the doctor's office. They have a special health channel playing in the waiting area, and Ellie Krieger came on and showed how to make this salad.
Raw fennel is amazing - it has the crunch of celery but the flavor of anise. I might have to start including it with raw veggie platters. This salad is simple but interesting - now I can have licorice for dinner (well, sort of).
from Ellie Krieger
1 medium bulb fennel, thinly sliced into half-moons
5 cups arugula (5 ounces)
2 tablespoons extra-virgin olive oil
2 tablespoons orange juice
2 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
½ teaspoon finely grated orange zest
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Toss the fennel and arugula together in a large salad bowl. In a small bowl, whisk together the oil, orange juice, vinegar, shallot, orange zest, salt, and pepper. Add to the fennel and arugula and toss to coat.