Fennel recipes are very popular in Mediterranean diets.

It is used often in Italian recipes and this recipe is a variation of a favorite traditional Italian salad.

Fresh fennel is unmistakable for its delicate crunch and light licorice flavor.

It is often used in salads, sliced very thinly.

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients:
2 large oranges
1 large bulb fennel, halved lengthwise, cored and very thinly sliced crosswise
1/2 cup (125 mL) very thinly sliced red onion
1/3 cup (75 mL) packed fresh mint leaves, torn
1/8 teaspoon (0.5 mL) fine sea salt
1/8 teaspoon (0.5 mL) cracked black pepper
2 tablespoons (30 mL) extra virgin olive oil
1/2 cup (125 mL) pitted brine-cured black olives (such as kalamata), quartered

Directions:
Using a sharp knife, cut the peel and the white pith from oranges. Working over a large bowl, cut between the membranes to release the segments. When you are done cutting the segments, squeeze the membranes to release any remaining juice into the bowl.

To the oranges, add the fennel, red onion, mint, salt, pepper and oil, gently tossing all to combine. Sprinkle with the olives.

• To prepare the bulb for your fennel recipes, trim off the tough stalks from the top and the bottom root end before cutting the bulb in half. Chop any feathery fronds from the stalks and sprinkle on top of the salad with the olives, if desired. If the outer layers of the bulb are tough and stringy, you can discard them or peel off the outer layer with a sharp vegetable peeler.

Makes 6 side-dish servings.