A crisp and delicious fennel salad adds style to any italian dinner or luncheon.
This crunchy and slightly sweet vegetable is a great way to start your evening.
If you have never tried fennel before, your in for a nice surprise. It has a light black licorice flavor which is quite different from any other vegetable.
Fennel is used in Italian sausage and wide a variety of Mediterranean dishes. I use fennel seed in my infamous Mussels in Marinara. It's a secret ingredient so don't tell anybody.
Start with this simple salad, then you can try it sauteed, braised or baked. Fennel is excellent with fish, pork and lamb dishes. Once cooked, the anise flavor is very subtle.
1 large fennel bulb
2 long green onions sliced thin
10 cherry tomatoes sliced in half
1 clove of garlic finely chopped
1/4 cup of fresh chopped parsley
1/4 cup of extra virgin olive oil
1/4 cup white wine vinegar
1/4 tsp salt
1/4 tsp fresh ground black pepper
Cut the green leaves off the top of the bulb.
Trim the bottom of the bulb and cut into quarters. Rinse in cold water.
Slice the fennel thin
In a salad bowl add the fennel, tomatoes, onions and parsley.
In a small bowl whisk oil, vinegar, garlic, salt and pepper.
Pour mixture over fennel and toss.
That's simple enough.
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