Fennel Pollen is here + ready to play! Unfamiliar with fennel pollen? We've got it all covered in this blog post - what it is, what it's like, where it comes from + more. With such a beautiful, delicate ingredient it is important to give it the spot light. Here we made a bright, summery salad that essentially dresses itself between bites with the blood oranges. It makes a great mid-day snack or an impressive appetizer!


  • 2 carrots, rainbow ones if you can find them!
  • 2 endives
  • 1 bulb fennel 
  • 3 tablespoons olive oil, this is your chance to use that "fancy" bottle!
  • 1/2 teaspoon fennel pollen
  • 1/2 teaspoon salt
  • fresh mint, to taste


    1. Peel your oranges with a pairing knife by trimming each end and cutting away the peel + pith, preserving as much fruity flesh as you're able. I chose to turn my oranges over and slice whole rings, but you can also segment by slicing the pieces between the whites. 
    2. Thinly slice fennel.
    3. Peel your carrots, discarding the first layer but continuing to peel to create thin ribbon like pieces.
    4. In a small bowl, toss your endive, fennel, and carrots with olive oil + salt.
    5. Transfer seasoned veg to your platter, then place your blood oranges and mint to your liking. The blood oranges can stain, so I don't toss them with the rest until the very end.
    6. Sprinkle with a pinch or two of fennel pollen and enjoy!
March 09, 2022

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