Finocchio Salad

Florence fennel (F. vulgare azoricum), is an annual. The large, feathery leaves are borne on very broad, pale green, or almost whitish stalks which swell to form a sort of head or irregular ball. It has a similar texture to celery and can be used raw or cooked. It is is a native of Italy, and is very popular there. It has a pleasant aniseed flavour.

Fennel is rich in vitamin A and contains a fair amount of calcium, phosphorus, and potassium. And it's fat-free. Fennel can be kept in the fridge for four or five days but it tends to lose its delicate flavour if stored too long. Buy a medium bulb in preference to a large one - just enough for one meal at a time. The watercress in this salad offers a nice peppery taste and contrasts well with the flavour and crunch texture of the fennel.

Finocchio Salad

1 or 2 bulbs of Florence fennel
2 oranges, large mandarins or tangeloes
1 small red onion
Small bunch watercress
White wine vinegar
Olive oil
Salt

With a serrated knife, remove the skin from the oranges, catching any juice that drips out. Cut the oranges into quarters then slice.

Remove the foliage from the fennel and cut off the root end. Slice - but not too thinly.

Peel and slice the onion lengthwise and separate the bits. Pick over the watercress, removing any string stalks. Place the leaves in a bowl then pile in the fennel , oranges and onion.

Take some of the fennel leaves and chop them finely then place in a bowl with any saved orange juice, a tablespoon of the white wine vinegar and a couple of good sloshes of olive oil. Add a little salt and whisk. Pour over the salad just before serving.