Fennel Citrus Salad

Shaved Fennel, Seasonal Citrus, Nicoise Olives, Onion Vinaigrette

vegan (minus honey)/gluten free/ paleo

If you think you don't like fennel, you're eating it wrong. Raw, sliced thin with sweet citrus and salty flavors. Fennel has insanely healthy digestive properties. Although fennel is available year round, it's at it's best October thru April. The fronds (tips) should be bright green and feathery and the bulb should be crisp white. The fronds are edible and the stalks are fairly tough and usually go to the cows. (We don't have cows).

Get a big bowl ! Seriously. Get a big bowl. A huge pet peeve of mine is a salad on a plate with dressing drizzled over it. Drizzling is for honey or maple syrup, or rain. Salads need to be tossed. They need to be tossed in a big bowl and then piled on a plate or if you're me, you just eat out of the big bowl like a heathen. 

Chop the fronds (sorry, I like that word) and cut and discard the stalks. Slice the butt of the bulb and discard then slice the bulb in half from top to bottom. You can cut the v shaped core out (bottom of the inner halves) if you need to but I find it unnecessary if the fennel is sliced thin. I use a mandoline but you can also thinly slice by hand from top to bottom. Fennel will shred slightly. Toss everything in your big bowl. Add your favorite citrus, I used Navel oranges, add some diced Nicoise olives (4 or 5)  a dash of sea salt and pepper to taste and vinaigrette (see recipe below). TOSS IT! Get some tongs or a fork and spoon and coat your veggies with healthy flavor. 

Onion Vinaigrette:

 I cup extra virgin olive oil

1 teaspoon mustard (your choice)

1/4 cup cider vinegar

1/4 lemon juice

1/4 cup water

teaspoon raw honey 

half a clove of garlic

1/2 teaspoon of sea salt 

1/2 teaspoon of pepper 

Put all ingredients in a blender, emulsify on high add one half red onion and pulse or chop separately and add to blended dressing. Taste your dressing. It's usually acid and salt that need adjusting. If it's too acidic add a touch more honey, If it's flat add a touch more lemon, if you can't figure it out but it needs something add a dash of salt.  Trust your taste buds instead of your recipe.