The mildly licorice-scented fennel bulb is delicious raw or cooked, so it has many uses, from salad to soup to side dish. Here it is briefly blanched, then baked with mozzarella, Parmesan and bread crumbs. The flavor is amplified with fennel seed, garlic, red pepper flakes and rosemary, and a little olive oil. It’s an excellent vegetarian main dish paired with leafy greens. But you can also send it to the table alongside a roast chicken, pork loin or Italian sausages. Expect raves.
Fennel Salad (& More Recipes!)
Here’s a refreshing and easy side dish: fennel orange salad! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette.
Prep: 20min
Total: 20min
Yield: 4
Nutrition Facts: servingSize None, calories 199 calories, Sugar 8.5 g, Sodium 40.5 mg, Fat 16 g, Saturated Fat 2.3 g, Trans Fat 0 g, Carbohydrate 14.7 g, Fiber 3.8 g, Protein 2.9 g, Cholesterol 0 mg
Ingredients:
- 1/2 recipe Citrus Vinaigrette
- 1 fennel bulb
- 1 large shallot
- 2 small oranges: blood orange or Cara Cara
- 2 tablespoons chopped pistachios
- 5 ounces baby mixed greens (about 5 cups)*
Instruction:
- Make the Citrus Vinaigrette.
- Thinly slice the fennel and the shallot. If desired, save a few fennel fronds (the feathery green parts on top of the stalk) for a garnish.
- Cut oranges into sections or “supremes” following How to Cut an Orange.
- To serve, place the greens on a plate. Top with oranges, fennel, shallot, and chopped pistachios (and fennel fronds if desired). Drizzle with dressing and serve.
Fennel 101 – How To Buy, Store, Prep & Work With Fennel
FAQ
What can I do with my fennel?
What is the best way to eat fennel?
Cut a fresh fennel bulb into quarters or eighths, depending on size, toss with olive oil and vinegar, and roast on a baking sheet until tender (try 20 minutes at 400 for starters). Top with grated fresh parmesan and enjoy as a snack or a side dish.
What does cooked fennel taste like?
Can you eat fennel raw?
