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1
Put water on for blanching the fennel - you'll need at least 1 1/2 quarts of water in a medium saucepan. Add a pinch of salt.
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2
Remove the zest from the lemon and orange. I recommend a pull zester as the faster tool for this, but go ahead and use a hand grater such as a Microplane, if you prefer.
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3
Reserve a few medium pieces of fennel frond for garnish, if you like. Finely chop the enough of the remaining fronds to produce a heaping teaspoon. If using a pull zester, chop the fronds with the pulled citrus zest. Trim the fennel bulb and thinly slice, removing all tough portions.
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4
In a small microwaveable bowl or one-cup glass measure, combine the chopped fennel fronds, zest, mustard, juice of 1/2 of the orange, the garlic cloves and a pinch of salt. Heat in the microwave with medium power for about 30 seconds; give it a good stir and microwave again for another 30 seconds. Add the juice of half of the lemon and a bit of ground pepper. Let the dressing rest while you blanch the fennel.
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5
When the water comes to a boil, add the sliced fennel. Let cook for about 3 minutes.
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6
Drain and briefly run cold water over the fennel. Shake it well to remove any excess water.
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7
Strain the dressing, pressing on the solids. Toss the fennel with the dressing. Check for salt and pepper, adding more to taste. Garnish with reserved bits of frond.
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8
Enjoy! ;o)
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9
For a fall or winter meal, braise the sliced fennel in a touch of olive oil with the crushed garlic and about 1/2 cup of water. Remove the garlic before tossing with the dressing (made as described above, adding more olive oil if you wish). Serve just warm or at room temperature.
