Fresh Fennel Salad

I love this salad with most Italian entrees; it’s well-balanced, crunchy, and easy to throw together.

1 fennel bulb, celery-like top removed, cut in half lengthwise & shaved on a mandolin (medium thickness)

2 T extra virgin olive oil
1 t sugar

Sprinkle of salt

Freshly ground black pepper to taste

Juice of ½ lemon

¼ c minced parsley

Combine and toss; cover and refrigerate.  Make at least one hour before serving; toss again immediately beforehand.

Braised Fennel

1 t olive oil

1 bulb fennel, root end trimmed, and quartered lengthwise

¼ c chicken stock

Juice of ¼ lemon

1 t butter

Salt & pepper to taste

Heat olive oil in a fry pan over medium-low heat.  Place fennel cut-side down, and brown slowly, checking regularly to make sure they don’t burn.  Repeat for the other cut side.

Once browned, add chicken stock and bring to a simmer.  Cover, and cook for ten minutes.  Turn pieces, and cook for another ten minutes.  Remove fennel, and keep warm.

To remaining juices, add lemon, butter and salt & pepper.  Bring to a boil, and reduce until you’re left with 2 tablespoons of liquid.  Spoon over fennel pieces and serve.