Fennel and Citrus Salad

Cut off top stalks and bottom base of the fennel bulb and cut fennel bulb in half. Cut a ‘v’ in the bottom of the bulb to cut out the core flat side down, slice thinly with a chef knife.

In a glass bowl add citrus supremes, thinly sliced fennel and chopped fennel fronds. Add freshly cracked black pepper to taste. Mix gently and spoon into serving bowl.

Makes about 4 1/2 cups. This recipe can be made up to a day in advance.

Note: To supreme citrus, cut 1/2 inch off the top and bottom of the citrus, slice down the sides of the citrus to remove the rind and pith. Take note of the thin membrane that divides the citrus sections. Over a bowl, cut along the membrane on each side, cut out citrus supreme. I like to use a tomato knife but a paring knife works well too.