I made this tonight - and I could have doubled the recipe. It went
down like hotcakes!

Two oranges - peeled and thinly sliced.
Two fresh fennel bulbs - thinly sliced
Fresh parsley (optional) - but I used it.
Olive oil and balsamic vinegar
Salt and freshly ground black pepper.

Combine the oranges, fennel and parsley in a bowl. Season with salt
and pepper and then drizzle over the balsamic vinegar and olive oil.

(It's summer right now where I am, so fennel is readily available! I
love the aniseed flavour and its crunchy bite!)


Daisy.

Don't assume malice for what stupidity can explain.

This sounds great, I printed it out. Any other ideas for fennel? I love the
stuff but really don't know what to do with it in my kitchen
-Jen
Half the people you know are below average. -Steven Wright