I love fennel, cooked or raw!
My French family also uses the stalk to add to a large pitcher of water. It’s beautiful, smells fresh of licorice, and is a great drink for the tummy!
- 3 fennel bulbs
- 4 heads of frisee (you can substitute endives if you want)
- 5 tangerines
Thinly slice the fennel bulbs and wash. Keep the stalks for your water pitcher!
Chop the heads of frisee in half.
Peel the tangerines. If you choose to use canned sweet tangerines instead, drain and rinse first to get rid of any added sugar.
Toss all ingredients together with my French dijon shallot dressing. Dress to your liking but do not saturate! A few tablespoons should do it.