Holy Freakin' Fennel, Batman!

If you watch or listen to the "news" these days, you've probably heard that its snowing in Southern California, and tornadoes are blowing across the Midwest and Appalachia like nobodies business. Climate change is a fickle mistress indeed. However, if you happen to live in New England, you'll know that we are enjoying a glorious early Spring, the weather has been warm, sunny and mild. I just couldn't be happier, since this part of the world tends not to really start warming up until the end of April, and despite the mild winter, Spring is just as welcome as ever.

Change of seasons means a change of menus, which is where seasonally organized cookbooks come in handy. Terry Walters' "Clean Food" is a favorite, and for those whose orbit extends a bit farther from vegan/vegetarian cuisine, try "Serving Up the Harvest," both of which are exceptional resources. After returning home from my weekly pilgrimage to Mecca, a got to work on an Orange Fennel salad from "clean Food."

Ingredients:
4 large naval oranges (really best without seeds, or else you'll have a mangled orange fennel salad.)
1bulb of fennel, cored and sliced
1/2 red onion sliced thin
1 small bunch of fresh mint 1/4 cup ish)

For the dressing:
1 tbsp coriander
2 tbsp fresh orange juice
2 tbsp red wine vinegar
3 tbsp olive oil

Prep was super easy. Zest two of the oranges, then cut all four into rounds or divide by sections. Soak the onion, covered, in boiling water for 30 seconds, which through some magic makes it much more tolerable. Mingle everything in a large bowl.

Dressing is just as easy, throw it all in your "good seasons" shaker, put on Madonna's new single, Girl Gone Wild, and, using the shaker as a microphone, dance around your kitchen. Repeat if necessary.

The licorice flavor of the fennel compliments the sweetness and tartness of the orange nicely, and the addition of mint makes this a refreshing lunchtime idea on a warm Spring day.



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Location:Madison, CT