I love fennel; it’s one of my favorite fall veggies and grows great in our climate. One of the best ways to eat it is raw and whole like an apple. My next favorite way is in this mouth popping salad:
Ingredients:
2 fennel bulbs
1 bunch flat leaf parsley
half a lemon
good olive oil
salt
pine nuts
pomegranate seeds (optional)
Instructions
1. shave the fennel crossways so you get very fine shreds
2. coarsely chop the parsley
3. toast pine nuts
4. combine parsley and fennel shavings, drizzle with EVOO, lemon and salt, top with pine nuts.
Alternatively, if you're dealing with confirmed fennel hater, convince them to try this:
Ingredients
one inch thick slices of fennel
parmesan cheese
olive oil
Instructions
1. Arrange slices of fennel on a sheet tray, drizzle with oil sprinkle with salt
2. bake at 400 until soft, about 30 mins
3. cover with a thick covering of parmesan and continue to roast for another 15 minutes until caramelized and crusted with cheese
4. Just try to keep them on the serving dish...