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Fennel-Orange Relish

Photo: Iain Bagwell; Styling: Linda Hirst
Yield Makes about 1 cup
After sectioning the orange, squeeze the core to get the 1 tablespoon fresh juice you need.


  • 1/2 large fennel bulb, trimmed and cored (fronds reserved)
  • 1 tablespoon chopped fennel fronds
  • 1 navel orange, peeled and sectioned
  • 1 tablespoon fresh orange juice
  • 1 tablespoon minced fresh chives
  • 1/4 teaspoon salt

How to Make It

  1. Cut fennel bulb into 1/4-inch pieces, and place in a medium bowl. Add remaining ingredients, tossing gently to combine.