Orange and Fennel Salad

It's funny how, with food, you can feel like you've just discovered something fabulous even though you're simply eating something people have been eating for a long time. This combo works so much better than I thought it would; it's never enticed me before.

The fennel I had was baby fennel, ordered on impulse from Fresh Direct. I sliced it thin, then tossed it with salt, orange-infused olive oil and chopped orange segments. The fennel was very celery-like, with that telltale hint of anise. The salt was key to keeping it from being too sweet. But it was crunchy, salty and sweet, and refreshing. No one else in my house would even try it, though.