Fennel Three Ways with Blood Orange–Olive Vinaigrette | James Beard Foundation

Ingredients

• 30 baby fennels, tops removed, soaked in cold water to clean
• 1 cup sugar
• 1 cup Champagne vinegar
• 1 cup water
• 1 tablespoon fennel seeds
• 1 tablespoon pink peppercorns
• 1 tablespoon mustard seeds
• 1 bay leaf
• 1/2 cup extra virgin olive oil, divided
• 1 tablespoon fresh thyme
• 1 small pinch red pepper flakes
• Kosher salt to taste
• 1 tablespoon lemon juice
• 3 blood oranges, sectioned
• 1/2 cup Picholine olives, pits removed and chopped
• Salt and white pepper to taste