1. Cut the tops off the fennel leaves and save for garnish. 2. Use a mandolin to cut the fennel (bulbs) very thinly by holding it by the bottom, or use a knife and cut very thinly. 3. For the vinaigrette: Mix the orange zest, orange juice concentrate, vinegar, and chili flakes together. 4. Add the olive oil and season with salt. 5. Toss the fennel in the vinaigrette and serve, garnishing with orange segments and the fennel leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
