Fennel

Roasted Fennel

• • 1 large fennel bulb

  • 3 tbs olive oil

  • 1/2 tsp salt

  • 1/2 tsp black pepper

Method:

• 1. Preheat oven to 450F.

  2. Top fennel bulb, cut in half, remove root/core. Slice into half-inch slices.

  3. Toss with the oil, salt, and pepper.

  4. Roast in the oven until caramelized (20-30 mins)

Fennel Slaw with Mint Vinaigrette

From simplyrecipes.com

INGREDIENTS

• • 1 large fennel bulb (or 2 medium bulbs)

  • 1 1/2 teaspoons sugar

  • 2 tbs lemon juice

  • 1/4 cup olive oil

  • 1/2 teaspoon mustard

  • 1/2 teaspoon salt

  • 1 tbs chopped fresh mint

  • 2 teaspoons minced shallot or onion

METHOD

• 1. Make the vinaigrette. Put the lemon juice, shallot, mustard, salt, sugar and mint in a blender and pulse briefly to combine. With the motor running, drizzle in the olive oil until it is well combined.

  2. Using a mandoline, shave the fennel into 1/8 inch slices starting from the bottom of the bulb. Don't worry about coring the fennel bulb, it's unnecessary. If you don’t have a mandoline, slice the bulb as thin as you can. Chop some of the fennel fronds as well to toss in with the salad.

  3. Toss the vinaigrette with the fennel and marinate for at least an hour. Serve this salad either cold or at room temperature.