Fennel-Orange Relish

Fennel-Orange Relish Recipe
Photo: Iain Bagwell; Styling: Linda Hirst
After sectioning the orange, squeeze the core to get the 1 tablespoon fresh juice you need.

Yield:

Makes about 1 cup

Recipe from

Coastal Living

Ingredients

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

Preparation

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

Note:

Cynthia Nims,

Coastal Living

April 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note