Total Time
55mins
Prep 15 mins
Cook 40 mins

From the amazing, amazing Mediterranean Grill in Dallas : )

Ingredients Nutrition

Directions

  1. Cut the tops off the fennel leaves and save for garnish.
  2. Use a mandolin to cut the fennel (bulbs) very thinly by holding it by the bottom, or use a knife and cut very thinly.
  3. For the vinaigrette: Mix the orange zest, orange juice concentrate, vinegar, and chili flakes together.
  4. Add the olive oil and season with salt.
  5. Toss the fennel in the vinaigrette and serve, garnishing with orange segments and the fennel leaves.

Reviews

(1)
Most Helpful

We all liked this a lot (except, of course for THE PICKY ONE). I added closer to 1/4c vinegar because it needed more sharpness; perhaps cut back on the oil next time to 1/3c? Also, I subed my own ginger spice vinegar because i thought it would be yummy & it was. ;) Is it supposed to be 1 TABLESPOON of chili flakes?? I used only 1tsp so my family would eat it. There was a nice amount of heat. I have some dressing left after eating all the fennel, so I'm gonna slice up some more to have tomorrow! Thanks! mADE FOR pac sPRING '08. dRATTED CAPSLOCK...

Elmotoo April 14, 2008

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