In From Asparagus to Zucchini
- 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
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.