Intriguing and not at all what you would think it would be.
Especially when you only have one fennel bulb.
And you realize fennel’s best friend is celery.
And there’s a plethora of the celery in the fridge.
A little bit of orange zest, crushed fennel seeds, ground cumin, hot red pepper flakes and minced garlic.
Let this baby sit a bit and it gets a mind of its own.
Spicy, peppery, fragrant and so damn good with a piece of grilled chicken marinated in fresh lime juice.
Dare I say it?
Big Fat Yum!!!
Fennel and Celery Slaw with Orange, Cumin and Chilies
Adapted from Molly O’Neill’s A Well Seasoned Appetite
1 medium fennel bulb, trimmed and julienned
1 large cup thinly sliced celery
1 tsp ground cumin
2 tbsp fennel seeds, crushed
Good pinch crushed hot red pepper flakes
1 tsp grated orange zest
1 small clove garlic, smashed and minced
3 tbsp fresh lemon juice
3 tbsp fresh orange juice
Extra virgin olive oil
Coarse salt to taste
Freshly ground black pepper to taste
Combine fennel and celery in big bowl. Combine fennel seeds, cumin and crushed red pepper flakes in small bowl and add to fennel and celery and toss. Whisk together the orange zest, garlic, fresh lemon and orange juices. Add a couple of good swirls of extra virgin olive oil and season to taste with the coarse salt and freshly ground black pepper. Add to the fennel and celery and toss til well coated. Let sit for an hour at room temperature.
The original recipe calls for chopping ¼ cup of fresh fennel fronds and adding to the salad prior to serving.
I forgot. I’m sure it would be divine. Also you can do this recipe with 3 medium fennel bulbs and leave out the celery. Up to you!
Click here for a printable recipe!
One Year Ago on Feeding Groom
Two Years Ago on Feeding Groom