Fennel, orange, cranberry and pecan salad

I just made a really tasty salad that looks like this:

Here is the recipe:

Slice one bulb of fennel into bite-sized pieces. Core it to remove the tough center and discard the stems (but save the green fronds). Toast a handful of pecans in a dry pan on the stove. Don’t let them burn! Once they are toasty, chop them up or dump them into a mortar and pestle to crush a bit. Take one Valencia orange (or other juicy, sweet variety) and peel it. Separate the orange into wedges and cut them in half. Finely chop the green fronds from the fennel bulb. Chop up a tiny bit of red onion (like one large slice) into a fine dice.

Dump all of the above into a bowl, add a big glug or two of very nice olive oil, a splash of red wine vinegar, the juice of half a lemon and a big handful of cranberries. Season with salt and pepper and enjoy.

Seriously- you may think you don’t like fennel but this salad is super tasty.

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2 Replies to “Fennel, orange, cranberry and pecan salad”

  1. I love fennel – Ian’s been putting it in chicken soup, and believe it or not, it’s delicious. Your salad looks yum. Are those dried cranberries?

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