In From Asparagus to Zucchini.
Ingredients:
- 1 large fennel bulb
- 2 T. white or red wine vinegar
- 2 T. frozen orange juice concentrate, partially thawed
- 1 t. dijon mustard
- salt and pepper
- 2 T. extra virgin olive oil
Steps:
- Remove green stems from the fennel bulb. Cut away the root and slice fennel into very thin pieces (it can also be grated).
- Make dressing by combining vinegar, mustard, 1/4 t. salt and orange juice concentrate in a bowl. Gradually whisk in olive oil.
- Pour over fennel and allow to marinate at room temperature 20 minutes or longer. Season to taste.
