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Categories:
fennel bulbs orange orange juice sherry wine vinegar chili flakes extra-virgin olive oil salt orange section fennel
Viewed: 79 - Published at: 8 years agoIngredients
- 3 medium fennel bulbs
- 1 orange, zest of
- 1 teaspoon frozen orange juice concentrate
- 1 tablespoon sherry wine vinegar
- 1 tablespoon chili flakes
- 12 cup extra virgin olive oil
- salt
- orange section
- fennel leaves, chopped roughly
Method
- Cut the tops off the fennel leaves and save for garnish.
- Use a mandolin to cut the fennel (bulbs) very thinly by holding it by the bottom, or use a knife and cut very thinly.
- For the vinaigrette: Mix the orange zest, orange juice concentrate, vinegar, and chili flakes together.
- Add the olive oil and season with salt.
- Toss the fennel in the vinaigrette and serve, garnishing with orange segments and the fennel leaves.
