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

Name: Fennel Three Ways with Blood Orange–Olive Vinaigrette | James Beard Foundation
Total time: 90 min
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; 2 bay leaves; 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

www.jamesbeard.org

When Mohammed Islam visited the Beard House in February, he served Fennel Two Ways, a gorgeous combination of roasted and raw fennel. But when we asked chef Islam for the recipe, he added a third...

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