(KCBS) – KCBS Food and Wine Editor Narsai David says fennel is a delicious vegetable that is too often overlooked. Enjoy it with oranges in this refreshing and beautiful salad.
2-3 heads fresh fennel or sweet anise
3 naval oranges
1/2 lb baby arugula
1/4 cup Balsamic vinegar
1/4 cup extra virgin olive oil
1 TBS Dijon style mustard
salt and pepper
Trim away the bruised or tarnished outer leaves of the fennel, and cut off the root end. Save the tender green portion in the very center of the head. Slice across the grain into very thin slices. The core is perfectly tender. Slice it along with the remainder. Peel the oranges and slice into 1/8″ thick rounds. Arrange alternate layers of orange and fennel over the greens on individual plates. Whisk together vinegar, oil, mustard, salt and pepper and drizzle over the salad.
Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.
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