Mangia Con Elena

Winter Fennel and Orange Salad IG: @mangia.con.elena                                                                              In the wintertime my mother would frequently make orange salad. She would use navel oranges which were in abundance, and if we were fortunate, she would add some crispy fennel. We grew up eating fennel. She served it several different ways but my most favourite way was and continues to be fresh and raw. It has a slighly black licorice flavour and a crunchy texture.  When it is cooked, the flavour becomes more delicate and the texture is softened. It can be sauteed, baked, braised and added to pastas, soups, stews or enjoyed as a side dish. It pairs exceptionally in a stir fry of Italian sausages and green olives.  Fennel originated in the Southern Mediterranean and has since been cultivated and grown around the world in order for both flavour and its healing properties. It has many plant based nutrients and aids in digestion, bloating and inflammation. Fenne