5 baby fennel bulbs, or 2 large ones
1 Tbs. capers
1 Tbs. chopped parsley
Dressing
½ blood orange; seeded (or 1/3 larger orange)
2 tsp. rice wine or cider vinegar
1 Tbs. Dijon mustard
2 tsp. sugar
½ tsp. salt
4 Tbs. olive oil
Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise into very thin slices. Place in large bowl with the capers and the parsley. Make the dressing. Cut the blood orange half in small pieces and place in the work bowl of a food processor with the vinegar, mustard, sugar and salt. Process until smooth. With the processor running slowly, pour in the olive oil. Pour over the fennel, toss well and serve.
From One United Harvest
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