Fennel Salad

1. 1

   Cut the tops off the fennel leaves and save for garnish.

2. 2

   Use a mandolin to cut the fennel (bulbs) very thinly by holding it by the bottom, or use a knife and cut very thinly.

3. 3

   For the vinaigrette: Mix the orange zest, orange juice concentrate, vinegar, and chili flakes together.

4. 4

   Add the olive oil and season with salt.

5. 5

   Toss the fennel in the vinaigrette and serve, garnishing with orange segments and the fennel leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.