For the Salad
-4 sm. Persian cucumbers, very thinly sliced by hand or with a mandolin
-1 t. sea salt
-1 fennel bulb, quartered, and then sliced very thinly with a mandolin
-1 T. fennel fronds, chopped
For the Vinaigrette
-2 t. toasted sesame oil
-1/2 t. red pepper flakes
-3 T. rice vinegar
-2 t. sugar
Place the sliced cucumbers in a sieve and salt them. Allow them to sit and drain for an hour. Pat dry.
Heat the sesame oil in a small pan over medium heat. When the oil is hot, add the red pepper flakes. Stir for about a minute, and remove from the heat.
Stir together the rice vinegar and the sugar, until the sugar is dissolved. Add the sesame oil. Blend thoroughly.
Place the cucumbers and fennel in a bowl. Add the vinaigrette and stir well. Place in the refrigerator and chill, stirring often. Serve as a side and enjoy.
-2 T. minced shallots
-4 1/2 t. balsamic vinegar
-4 1/2 t. champagne vinegar
-1/4 t. kosher salt, plus more as needed
-1/8 t. freshly ground black pepper
-2 T. extra-virgin olive oil
-1 med. head fennel, halved, cored, & cut crosswise into
-5 oz. baby arugula, washed & dried
-1 pint strawberries, rinsed, hulled, & sliced 1/4 inch thick
-1/3 c. toasted pine nuts
-2 oz. Pecorino Romano cheese, shaved into thin strips
Place the shallots, both vinegars, the measured salt, and the pepper in a medium, nonreactive bowl. While whisking constantly, slowly add the oil in a thin stream until fully incorporated, about 1 minute.
Place the fennel in a large bowl, season with salt, and stir to coat. Add the arugula, strawberries, and pine nuts and gently toss to combine.
Add the vinaigrette and toss to coat. Season with additional salt and pepper as desired.
Add the Pecorino Romano, tossing lightly (so as not to break up the cheese) until just incorporated. Enjoy!
-3 c. cauliflower florets
-1 sm. fennel bulb
-1 1/2 T. olive oil, divided
-Zest from 1/2 lemon
-1/4 t. sea salt
-1/4 t. pepper
-1/2 c. chickpeas, drained and rinsed if using canned
-1 t. capers, chopped
-1 T. lemon juice
-2 t. fresh dill, minced
-1/2 recipe for polenta or cooked grain (like quinoa)
Preheat oven to 425˚. Break cauliflower into small pieces and chop the fennel bulb into medium pieces.
Place in a roasting pan and drizzle with 1/2 tablespoon olive oil, lemon zest, salt, and pepper. Toss together until cauliflower is well coated.
Roast for 20 to 25 minutes until the cauliflower is tender and starting to brown.
Once the cauliflower is tender, remove the pan from the oven and add in the chickpeas, capers, lemon juice, dill, and remaining 1 tablespoon olive oil. Stir to combine everything.
Serve the mixture over polenta or tossed together with a grain. Enjoy!
-1 lg. fennel bulb
-4-5 lg. kale leaves
-3 T. olive oil
-2 med. garlic cloves, minced
-1/4-1/2 t. crushed red pepper flakes
-2 1/2 c. chicken broth or vegetable broth
-1/2 t. kosher salt
-1/2 lb. (8 oz.) Celentani, Fusilli, or other spiral pasta
-freshly grated Parmesan or Pecorino cheese for garnish
Lop the fronds off the fennel bulb and reserve for another use (like fennel pesto, perhaps?). Slice the bulb into rounds no more than 1/4 inch thick, discarding the tough core end.
De-stem the kale and tear the leaves into bite-sized pieces.
Heat the olive oil in a large heavy-bottomed, high-sided skillet, sauté pan or Dutch oven over medium heat until shimmering.
Add the fennel slices, garlic, and pepper flakes to the oil and toss to coat. Cook, stirring occasionally, for about 7-8 minutes until the fennel starts to soften and brown.
Add the kale to the pan and stir frequently for a few minutes
until the leaves turn bright green and wilt slightly.
Add the broth and cover the pan until the liquid comes to a simmer. Stir in the salt. Add the pasta and cook, stirring frequently, for about 15 minutes until the pasta is tender and most of the liquid is absorbed.
Serve immediately with grated cheese on the side, if desired. Enjoy!
Makes 4 servings
-1 fennel bulb, include fronds
-2 shallots, peeled and chopped
-1 1⁄2 oz. (40g) fresh Italian parsley
-1⁄2 pint heavy whipping cream
-1 1⁄2 T. unsalted butter
-1 T. dry white wine
-1 T. fresh lemon juice
-Salt and pepper, to taste
Trim the fennel by cutting off the root end and the fronds. Remove outer layer of bulb and discard. Dice bulb. Set aside.
Chop (or use a small food processor) fronds with the parsley until you have a moist, fine puree. Squeeze this puree in a paper towel over a bowl to extract juice. Save juice. Discard solids.
In a small heavy saucepan, melt butter over medium heat and cook shallots until soft, but not brown. Add diced fennel, cover the pan, and cook gently for 8 minutes.
Deglaze pan with wine and cook until slightly reduced.
Add the cream, bring to a boil and season with salt. Allow to boil for a few minutes until sauce is smooth. Add the reserved fennel and parsley juice. The sauce will turn a light green color. Add the lemon juice and pepper to taste. Enjoy!
-2 med. beets, roasted peeled, halved & cut in thin half-moons
-2 med. fennel bulbs (about 1 1/4 to 1 1/2 lbs.), trimmed, quartered, cored & sliced very thin across the grain
-1 navel orange, peeled, pith cut away, & cut in thin rounds or sections
-2 T. chopped fresh mint
-1 T. chopped cilantro
-2 T. lemon or lime juice
-¼ t. sugar
-½ t. lightly toasted cumin seeds, crushed
-Salt to taste
-1 sm. garlic clove, puréed (optional)
-¼ c. extra-virgin olive oil
Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil.
Toss with the salad and serve. Enjoy!
-1 c. summer squash of your choice, cut into chunks
-3/4 c. olive oil
-1/8 c. red vinegar
-1 bulb fennel shaved
-4 cloves roasted garlic (recipe below)
-Salt and pepper to taste
Preheat oven to 425° and place an empty jelly roll pan in to heat up at the same time. Once the oven has preheated, carefully remove the tray from the oven, pour 1/4 cup of the olive oil onto the tray and place the summer squash on top. Turn the squash chunks over several times to coat in the oil and sprinkle with salt and pepper.
Cook for 15 to 20 minutes, until the pieces have browned and softened.
In a large salad bowl, mix the roasted summer squash with the shaved fennel, roasted garlic and the remaining oil and vinegar. Serve alongside a frittata or a pizza. Enjoy!
From clarosouthwick.com, 6/12
-1 large head fresh garlic, top and ends cut off
-4 T. olive oil
-2 t. ground kosher salt
Preheat oven to 425°. Take a large piece of aluminum foil and place
then garlic in the center. Pick up the foil, placing the bulb in your hand so that the foil creates a pouch.
Add the oil and salt and seal the packet at the top by twisting the foil over itself. Roast in the oven for 40 minutes.
Be careful opening up the pouch, there will be some steam. Remove the now softened garlic from the aluminum foil.
Once it has cooled enough to work with, push the garlic out of its skin. The roasted garlic can be stored in an airtight container in the fridge for 1 week.
-1 lg. fennel bulb
-2 celery stalks
-Juice of 3 lemons
-1/4 c. extra-virgin olive oil
-1 head frisée, trimmed and washed
-2 T. golden raisins
-1/4 c. toasted almonds, chopped
-Parmesan shavings, to taste (optional)
Using a mandoline slicer or a very sharp knife, carefully cut the fennel and celery into paper thin slices.
In a bowl, combine the fennel, celery, lemon juice, and olive oil and allow it to sit for 30 minutes or so.
Strain the fennel and celery, reserving the dressing. Set the fennel aside while you toss the frisée in the dressing.
Pile the dressed frisée on a plate and top with the raisins, almonds, fennel, celery, and parmesan shavings, if desired.
-3 T. extra virgin olive oil
-2 med. fennel bulbs, trimmed fronds reserved, thinly sliced
-2 1/4 lbs. market carrots, thickly sliced
-2 lg. garlic cloves, thinly sliced
-10 c. good-tasting vegetable broth or water
-Salt to taste
-3 c. cooked wild rice or other grain
– 5 T. fresh orange juice
-Lots of freshly grated Parmesan cheese
Heat the olive oil in your largest soup pot over medium-high heat.
Add the fennel and cook for 3-4 minutes, until softened a bit.
Stir in the carrots and cook another 10 minutes, just long enough for
them to soften a touch and start taking on a bit of color. Stir in the
garlic and cook another 30 seconds.
Stir in the broth. Bring to a simmer and simmer, covered, until the
carrots are very tender, another 15-20 minutes or so.
Stir in the wild rice, bring back to a simmer, taste and add more salt if
Remove from heat and stir in the orange juice. Taste and add more if
Serve dusted, generously, with freshly grated Parmesan, and a
sprinkling of the reserved fennel fronds. Enjoy!
*It’s easy to make a meal of this by serving it topped with a poached
egg. Alternately, you can make this soup vegan by omitting the
From 101cookbooks.com, 11/10 who was inspired by
The Essential New York Times Cookbook by Amanda Hesser
-6 oz. country-style bread, torn into bite-size pieces
(about 4 cups)
-1 T. finely grated lemon zest
-½ c. olive oil, divided
-Kosher salt & freshly ground black pepper
-1 small shallot, finely chopped
-2 T. fresh lemon juice
-2 T. red wine vinegar
-1 T. chopped fresh oregano
-1 small head radicchio, torn into bite-size pieces
-1 small fennel bulb, thinly sliced
-1 c. fresh flat-leaf parsley leaves with tender stems
-½ c. green olives, pitted, halved
-3 oz. aged sheep’s-milk cheese (such as Manchego), shaved
-3 oz. hard salami, thinly sliced (optional)
Preheat oven to 400°. Toss bread with lemon zest and ¼ cup oil
on a rimmed baking sheet; season with salt and pepper.
Bake, tossing occasionally, until crisp on the outside but still
chewy in the center, 8–10 minutes. Let cool.
Whisk shallot, lemon juice, vinegar, and oregano in a large
bowl; season with salt and pepper. Whisk in remaining ¼ cup oil.
Add radicchio, fennel, parsley, olives, cheese, salami, and bread
to dressing; toss to combine. Enjoy!
DO AHEAD: Salad can be dressed the night before. Cover and
Recipe by Dawn Perry on bonappetit.com, 4/14