Try Roberto Martin’s bright, tangy, and crisp salad that is the best way to introduce anyone to fennel.
4 Fennel Bulbs
Finely grated zest and juice of 1 large lemon
Finely grated zest and juice of 1 large lime
Finely grated zest and juice of 1 large orange
1 teaspoon kosher salt
2 tablespoons good-quality extra-virgin olive oil
1/2 red onion, very thinly sliced lengthwise
15 fresh mint leaves, cut into chiffonade
1 firm avocado, halved, pitted, removed from the skin, and cut into large wedges
Trim the fennel bulbs at the base and remove any stems protruding from the top.
Using a mandolin, hold the fennel at the root end and shave it into 1/16 inch slices, or, using a sharp chef’s knife, cut the fennel in half lengthwise, then slice the fennel crosswise as thinly as possible, striving for uniformity.
Toss the shaved fennel in a medium bowl with the next 7 ingredients, cover the bowl, and refrigerate for 1 hour.
When ready to serve, drain the liquid from the salad. Serve the salad with large wedges of avocado, about 3 per serving.