I recently discovered the deliciousness of fresh fennel soaked in a little lemon and olive oil. It makes the licorice flavor a bit more subtle and is such a a great accompaniment to a rich meal. Just use a veggie peeler and slowly shave the bulb. It’s a bit high maintenance, but worth it! I use a peeler like this to make a job a bit easier. The addition of cut up Honeybell pieces, some red onion and mint takes this salad to a whole new level of awesome. Keep it chilled in the fridge until serving…you won’t even need dessert.
I had the chance to spend the day with the family who runs Countryside Citrus, in Vero Beach, Florida. They were featured in my segment for The Weather Channel and taught me so much about the history of this unique fruit….(It’s a hybrid between a grapefruit and a tangerine, by the way!) You can’t walk through the grove without picking and eating the Honeybells at every turn….OMG. Delish.
- 1 bulb of fennel shaved
- 2 Tb fresh mint
- 2 Honeybells (cut up, white pith and seeds removed)
- 1/2 red onion sliced into thin rings
- 1/2 lemon juiced
- 1/2 Honeybell juiced
- 2 Tb olive oil
- sprinkle of kosher salt
- Combine mint, Honeybells pieces, shaved fennel, and onion in a bowl.
- Mix lemon and Honeybell juice with olive oil and fold into salad. Mix to combine. Put in fridge and let it marinate for 20-30 minutes before serving.