If you’re getting tired of the same old salad fixings, it’s time to try some fennel. It has a distinctive crunch and flavor that is amazing on its own, or as an accent in a spinach, kale, arugula, lentil, or just about any other salad.
It’s best sliced thin, and the best way to do that is with a sharp knife or mandolin. Start by removing the stalks, fronds, and coarse outer leaves, then cut the bulb into quarters, and then slice.
Once sliced, it’s as easy as tossing it with some extra virgin olive oil, coarse salt, and chili flakes. Or maybe a big squeeze of lemon juice instead of the chili flakes. Really, it’s all it takes, as the fennel is so flavorful on its own. Sometimes I serve it as an appetizer by cutting the bulb into small wedges and serving it with the olive oil mixture in a small bowl on the side.
And given how busy things can be this time of year, it’s the perfect time to give fennel a try, that is, if you aren’t already a huge fan.
