Fennel-Orange Relish
Photo: Iain Bagwell; Styling: Linda Hirst
After sectioning the orange, squeeze the core to get the 1 tablespoon fresh juice you need.
This recipe goes with Grilled Tuna with Fennel-Orange Relish
Yield: Makes about 1 cup
Recipe from
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.
Fennel-Orange Relish Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Vegetables
- PUBLICATION: Coastal Living
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Cooking Light
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