Yeah, I hadn’t either. But it has quickly become one of my favorites. The Baileys, some of my colleagues here at JLU, served it to us once, and so I asked for the recipe. When Rob and I were shopping the other day, I saw some fennel bulbs for a fairly good price, so I picked one up, pulled out the recipe when I got home, and made the salad. Dee-licious!
Fennel blooms year round, so you should be able to find it at a good grocer most of the time. Here’s the recipe, in case you are interested in trying it.
1 large fennel bulb or 2 medium
2 Tbsp lemon juice
1/4 c. olive oil
salt and pepper to taste
Peel off the thin leafy green leaves from the tops of the fennel bulb and add them to the mix for a little color. If you have a mandoline slicer, use it to cut your fennel bulb into thin strips. If not (like me), just slice it with a knife into thin strips. Throw it all into a bowl. (I recommend going lighter on the olive oil than what the recipe calls for–if it needs it, you can always add more in.) Then add the oil, lemon juice, salt, and pepper. Taste, then add more as needed.
That’s it! It’s a simple dish, but has a savory, unique flavor that I think would go well with fish and chicken, although I’m no expert on pairings. :)
(Note: Wikipedia says that “in North American supermarkets, [the seeds are] often mislabelled as ‘anise.'”)
P.S. Tomorrow promises something excited on Linden’s Pensieve: The first guest post!