A Doubly Fennel Salad Recipe
Serves 4 to 6
3 tablespoon olive oil, divided
Salt to taste
2 oranges, diced
6 cups spinach
Juice of 1 lemon
Preheat oven to 450 degrees. Cut the fronds off the fennel and set aside. Dice the bulb into small, bite size pieces. Toss the fennel pieces with one tablespoon of olive oil and salt and then place on a sheet tray and put in the oven. Cook for 10-15 minutes, stirring occasionally, until the fennel is soft enough to eat but still has a slight bite. Remove from the oven to fully cool.
Remove the fronds from the stalk - you should only keep the smaller whispy parts. Chop and add into a bowl (if the fennel is particularly leafy you don't have to use all of it if you dont want) Roughly chop the spinach (you don't want to cut it too small but you want to make the pieces a bit more manageable) and then add in the orange. Toss with the lemon juice and olive oil. Add additional salt to taste.