Fennel are those delightful white bulbs with a strong anise flavor, a staple in our cooking. Delicious raw, roasted or cooked in fish, poultry and meat dishes. Very low in calories, very high in nutrients and highly prized for its carminative qualities: You just can’t miss! Don’t discard the thin stalks and fronds attached to the fennel heads: use them in soups. The zippy flavor of cabbage and radishes is pleasantly offset by the mild and sweet fennel. Let your food processor do all your slicing.
- Prep Time
- 8 ServingsServings
- 1 small head white cabbage, quartered, hard center cores removed (or 3 romaine hearts) sliced very thin
- 1 large head fennel, quartered, hard center cores removed, sliced very thin
- 2 cups radishes, sliced very thin
- 2 seedless oranges, diced with a serrated knife
- 1/4 cup olive oil
- Juice and zest of 2 lemons
- 2 tablespoons orange zest
- 2 tablespoons sugar
- Salt and ground white pepper to taste
Place all salad ingredients in a shallow bowl or a platter. Whisk all dressing ingredients in a small bowl, pour over the salad and toss.
As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now