This year's favorite vegetable at the McE house
I like fennel that has a smaller bulb as opposed to a larger one. It makes for less core and more yummy stuff!
For a fresh salad
1. wash the fennel bulb and chop with a sharp knife where the root and fronds begin.
cut the fennel bulb vertically first. Place the flat part of the fennel down on your cutting board. with a sharp pairing knife slice the fennel as thinly
place in a salad bowl.
2. Clean a cucumber (preferably a small portuguese cucumber) and peel. Slice vertically and take out the seeds with a small spoon. You don't want to end up with a wet salad!
3. Slice a vidalia or sweet onion the same way you sliced the fennel bulb.
4. Toss together in a bowl add lemon juice, fruity olive oil, fleur de sel, pepper.
On a plate arrange baby arugula, add mixture of fennel, cucumber and vidalia onion.
peel a grapefruit and tear into wedges. Place the wedges on top of salad. Driizle more olive oil and serve.
To add texture add shaved parmesan or pecorino cheese. They are both sharp and delicious!
For a Pasta sauce
Or... a sauce for fish or sauce for grilled chicken...or simply as a vegetarian ragu on cous cous or rice.
1 fennel bulb diced
1 onion diced
4 garlic sliced
home made pasta sauce (see here or your favorite store bought one!)
sauté onion, fennel and garlic with olive oil until golden ( season with salt)
add white wine, about half a cup or a little more!
simmer for about 2 minutes
add pasta sauce, about 1 litre
add capers ( season)
add fresh tarragon chopped
grill your salmon and pour sauce on top. simply delicious!
Roasted Fennel and Cauliflower Soup
ROASTED CAULIFLOWER, FENNEL, AND GARLIC SOUP
1 head cauliflower, remove core, break into florets
1 fennel bulb, white part only, trimmed and cut into chunks
6 unpeeled cloves of garlic
6 cups of water or broth
2 Rosemary sprigs
chilli flakes(for heat)
dried cranberries and or toasted almonds
2 waxy potatoes scrubbed and chunked (I never peel them for soup)
heavy cream, milk, half n half or unsweetened soy milk (about a cup)
salt and pepper
Add water or broth and potatoes. Bring to a simmer and cook until potatoes are soft skimming any foam as needed. Puree then add cream or more broth, or water, to taste until soup is silky. Season with salt and pepper. Serve.4