My favorite season fennel dish is a simple first course, that has the crispness of celery but a subtle flavorful taste of anise.
1. Clean fennel well. Remove tops and save for another dish. Cut off root stem.
2. Slice fennel into half moons. Set aside.
3. Peel one large orange making sure the bitter pith and inner skin is removed. You do not have to section the fruit. Cut into thin rings.
4. Make your favorite olive oil and vinegar dressing. A three to one ration usually works best for me. Mix well and pour our cut fennel and orange sices. Refrigerate for a few hours.
4. Serve attractively into concentric circles, if you like or in a shallow pate as they fall. Decorate with fennel tops.
5. Because fennel is expensive, this would be a good company dish.
I don’t know where I got the idea to do this, but I have been doing it for decades. For most of my guests, this is their first experience with this intriguing vegetable.
I have never made fennel any way else.
Enjoy!
Oh, and season with salt and a little black pepper.
pate=plate
lulu, that sounds really wonderful! I imagine that the orange would set off the fennel really well. It’s a ‘must try’!
-JT