fiteatrest 
This week I am doing something special. I unboxed a veggie box from the Chicago Botanic Garden (sold by Fresh Midwest) and I am cooking with each ingredient! You can find the unboxing video on my YouTube channel. I was excited to see fennel in the box. Perhaps, it is the Russian influence in me, but I love anything made with the sweet-and-fresh-tasting fennel. So this recipe is showcasing fennel in its natural form, with the back-up voices of orange, arugula and radishes. Apple cider vinegar adds a little more acidity and sweetness and olive oil adds a much needed fat balance. Try it today! Serves 1-2 as shown.
Ingredients
- 1/4 bulb fennel
- 1/2 orange
- 3-5 medium radishes
- 2 cups of baby arugula
- 1 tsp apple cider vinegar
- 1 tbsp olive oil
- 1 tbsp salt and pepper to taste
Directions
1. Chop up 2 cups of baby arugula, add to the bowl.
2. Wash 3-5 medium radishes, dice and add to the arugula.
3. Cup 1/2 an orange, get the pulp of the sections only and chop, add to the bowl.
4. Wash and cut 1/4 of the fennel bulb, dice small and add to the salad.
5. Add 1 tsp apple cider vinegar, 1 tbsp olive oil and 1 tbsp salt (pepper optional). If you don't have apple cider vinegar, try red or white wine vinegar. I would avoid balsamic, as it would overpower the taste here.
6. Stir and enjoy!
I have no affiliation with Fresh Midwest. All opinions and advice are my own.
What would you make with fennel?
