Fennel is a very special bulb of a vegetable, with the faintest sweet taste of…what?…licorice(!)…but very faint, so don’t be put off. To me it’s more like the bergamot in Earl Grey tea than actual licorice. If you’ve never eaten fennel before, these recipes are the perfect introduction.
The first recipe comes, very happily, from a neighborhood friend, and is beautiful, delightful, flavorful, impressive and friendly. The second recipe, despite its simplicity, is one of the most sublime salads I have ever eaten. It’s a good choice for a special occasion or a festive meal. Taught to me almost 20 years ago by a full house of Moroccan-Israeli sisters, the taste of it lingered in my memory for years after, until I finally gathered together the ingredients and spent the time preparing it. Cold, sweet and mysterious, it was exactly as I remembered. Even the children helped themselves to seconds and thirds, until it was completely gone.
Both of these recipes make a beautiful appetizer or a lovely little side salad. The first can also be an exotic dessert, the second a great snack. Multipurpose — that’s fennel for ya.
Recipe #1
- fennel, 1 bulb
- pears, 2 whole
- 1 t. olive oil
- 1 /4 cup walnuts
- several leaves red-leaf lettuce
- 3 T. balsamic vinegar, the best you can afford
- 2 T. feta (optional)
Quarter the fennel and halve 2 pears. Roast fennel and pears on a cookie sheet at 400 F with a drizzle of olive oil. Chop walnuts coarsely. Once fennel and pears are softening, approx 15-20 min, remove from oven, allow to cool 5 min., then dice into 1-inch cubes. Tear lettuce into bite-sized pieces, and distribute among 4 c
old plates. Spoon roasted pear and fennel onto lettuce, sprinkle with walnuts, and drizzle balsamic vinegar over all. And then add the feta, if you desire. Serves 4 generously.
Recipe #2
- fennel, 1 bulb
- carrot, 1 large
- celery, 1 stalk
- lemon, 1 whole fresh
Slice the fennel into slivers. Cut the carrot and celery into thin slices. Add all to a large bowl, and squeeze the juice of 1 fresh lemon over the vegetables. Stir well, serves 4-6.