INGREDIENTS

1 medium fennel bulb, sliced very thin, crosswise
1 Tablespoon orange zest
2 Tablespoons fresh lemon juice
1/3 cup Barbara Extra Virgin Olive oil
Sea salt & fresh ground pepper, to taste
1 small orange, peeled and cut into segments
Fennel blossoms, as garnish (optional)

DIRECTIONS

1. Place the sliced fennel in a bowl. Note: It is important to the flavor and texture that the fennel be sliced very thin.
2. Add the orange zest, lemon juice, olive oil, and salt & pepper to the fennel.Toss well and allow to marinate for 30 minutes.
3. Add the orange segments, and add in a little more salt & pepper as needed.
4. Serve with fennel blossoms as garnish.

Note: This dish pairs well with grilled meats.

Recipe by Karen Diggs
Nutritionist, Chef and Chief Fermentation Officer at www.krautsource.com