About Fennel Fennel is an amazing flavor like no other vegetable. It tastes like licorice but even people who don’t like licorice enjoy fennel. It has a fat bulb at the base that is used as a vegetable. You can use the stalks like you would celery and the feathery leaves are used as an herb or garnish. The whole plant can be used raw or cooked. It can be sautéed as a green vegetable, used in salads or peel off the layers to use as scoops for your favorite dip. The stalks and leaves should be used fresh or stored in a plastic bag for a few days in the fridge. The bulb will keep for a couple weeks in a plastic bag in fridge.
Fennel, Apple, and pecan salad from The Garden Fresh Vegetable Cookbook. For raw fennel in a salad I think it works best to slice the bulb lengthwise and then slice each half as finely as you can. Combine 2 fennel bulbs, thinly sliced, 2 apples thinly sliced, and 1 cup toasted pecans in a large bowl. To make the dressing whisk together 1/3 cup buttermilk, 1small onion minced, 2 tablespoons olive oil, and salt and pepper in a small bow. Combine all and garnish with fennel fronds.
Fennel and cabbage slaw from Martha Stewart: 1. In a large bowl, toss together 1 small cabbage shredded, 1 fennel bulb quartered and sliced thin, 2 shredded carrots, 1 small onion finely chopped. 2. In a small bowl, whisk together 2 tsp minced ginger, ¼ cup fresh orange juice, 2 T olive oil, 2 T cider vinegar and salt and pepper. 3. Toss together and refrigerate before serving.
