How to Use Raw Fennel
When recipes refer to fennel, it can mean two different things: the herb or the vegetable. The vegetable, known as Florence fennel, or finocchio, has an anise-like flavor that makes it a great accompaniment to many different dishes, according to Howard Yoon, NPR.com. It is used widely in Italian and Mediterranean cooking, so it may taste familiar to people who like Italian sausage or pizza. Fennel seeds and fronds are used as aromatics in many dishes, but the fennel bulb can be eaten raw or cooked using various methods. An simple, delicious way to use raw fennel is to make a fresh, citrus salad. Does this Spark an idea?
Things You'll Need
- Fennel
- Chef knife
- Paring knife
- 2 bowls
- 1 cup mandarin oranges, canned
- 2 cups romaine lettuce, chopped
- 1/2 cup dried cherries
- 2 tbsp. orange juice
- 1 tbsp. olive oil
- 1 tbsp. Dijon mustard
- Salt and pepper
Instructions
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Preparation
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1
Wash the bulb thoroughly, and remove any dirt or debris from the vegetable.
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2
Use a chef knife to remove the green stalks from the bulb. Set the stalks and leaves aside for use in other recipes.
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3
Trim off the root-end of the bulb, and cut in half. Remove the outer layers and the core with a paring knife.
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4
Cut the fennel halves into 1/2 -inch sections, and separate the layers with your fingers.
Fennel Citrus Salad
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5
Place fennel slices in a clean bowl, and add 1 cup mandarin oranges (canned), 2 cups chopped romaine lettuce and 1/2 cup dried cherries.
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6
Whisk 2 tbsp. orange juice, 1 tbsp. olive oil, and 1 tbsp. Dijon mustard in a small bowl for a simple vinaigrette. Add salt and pepper to taste.
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7
Drizzle the vinaigrette over salad, and toss gently with salad tongs. Serve or refrigerate immediately.
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1
Tips & Warnings
Do not use fennel if the edges of the bulb are turning brown.
Substitute romaine lettuce for arugula or baby spinach, if desired.
References
- Photo Credit Stockbyte/Stockbyte/Getty Images
