Oh, how I love fennel. Why did it take me 26 years to discover fennel?
Anyhow, this recipe is courtesy of Cooking Light. I cut the original recipe in half, (adjusted amounts are listed here,) because six servings of any salad (even a really fabulous one) is too much for me!
Toss together and chill 30 minutes before serving:
2 cups thinly sliced fennel
1 cup orange sections
1/2 cup lemon sections
1/4 cup thinly sliced red onion
1 tablespoon minced fresh mint
1 1/2 teaspoons minced fresh parsley
1 1/2 teaspoons minced fennel fronds
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
This salad is awesome -- salty, sweet, and sour. Mmmm fennel! It's also very pretty -- white, orange, green, and purple. I thought the lemon sections would be weird, but they aren't -- sour, but appropriately so.