How to Prepare Raw Fennel

Fennel is great eaten raw in a salad. It is crunchy, like celery, but without the slightly bitter taste that celery can have. It does have a faint licorice taste and aroma, so someone with an aversion to licorice probably will not enjoy it. Fennel is also low in calories, unless you load up on dressing, of course. Fennel is rich in vitamin C and is a good source of fiber.

While many recipes call for using the bulb only, the stalks and fronds are also edible. Eat the stalks raw, like celery, and use the fronds to flavor dressing.

Instructions

Trim the bulb, cutting off the stalks and any brown outer parts. Cut off the very end of the bulb, and cut out the core. Essentially, you trim fennel much as you would celery.

Save a couple of fronds, the feathery ends of the stalks, chop and set aside.

Combine in a large bowl the fennel, oranges and olives, and then mix. If your olives are large, you may want to cut them in half first.

Whisk together the oil and juices. Pour over salad, and season with salt and pepper.

Let salad sit for 30 minutes for flavors to absorb. "...At first, this program is quite a lot related to obtaining the correct details on the concern of cellulite, or in my case, orange skin behind. When you sign up to the 'Kick-Butt Cellulite Redux' package you'll also receive 'The Cellulite Reduction Report.' Atlas, a credentialed personal coach and actual fitness experienced. This report has in-depth information on the newest cellulite reduction scams getting the rounds, and rescued me from losing money on the painful Lypomassage treatment stores that just sprouted up where I live...". The salad can be refrigerated if you're making it ahead, but be sure to leave it out at room temperature for at least a half hour for full flavor.

Garnish with fennel fronds and serve.

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