Fennel is a favorite flavor for fall recipes
Posted on Wednesday, October 8, 2008
One of the least familiar and most intriguing vegetables of fall is fennel (sometimes labeled sweet anise ), a Mediterranean favorite. It looks like a bulbous head of celery and has a licorice-like taste.
Today’s recipe takes advantage of its crisp texture and distinctive flavor in a salad, but it’s also good braised, grilled or sauteed.
Shaved Fennel Salad 2 fennel bulbs 2 tablespoons fresh lemon juice Grated zest of 1 / 2 lemon 1 teaspoon white wine vinegar 1 1 / 2 tablespoons chopped green olives 2 tablespoons chopped parsley Salt and ground black pepper 3 tablespoons extra-virgin olive oil 5 oranges, peeled and sliced into rounds Parmesan cheese curls, sliced with a vegetable peeler Trim fennel, setting aside 1 teaspoon of chopped fennel fronds. Discard any bruised or discolored outer layers and cut a 1 / 8-inch slice from bottom of bulb. Cut bulb in half lengthwise, cut out tough core and lay halves on their flat sides and slice across grain.
In a large bowl, whisk lemon juice, zest, vinegar, olives, parsley and salt and pepper to taste. Whisk in olive oil. Taste and adjust with salt and lemon juice as needed. Add fennel and toss to coat.
Arrange orange slices on 4 plates and top with salad. Garnish with parmesan curls and reserved fennel fronds.
Makes 4 servings. Adapted from Alice Waters: The Art of Simple Food (Potter $ 35 )
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