Fennel, Grape and Gorgonzola Salad

1 large Fennel bulb (sometimes called Anise, tastes like black licorice)
2 tbsp Olive Oil
1 tbsp fresh Lemon juice
½ cup halved black Grapes or any large seedless grapes or thin-sliced tart Apple
2 oz. Gorgonzola cheese, crumbled (about ½ cup)
1 cup thin-sliced Radicchio
1 cup washed and dried Romaine, thin-sliced

Trim fennel stalks flush with bulb and discard any tough outer leaves. Halve bulb lengthwise, discard core, slice thin crosswise.

In a bowl, toss together fennel, oil, lemon juice, salt and pepper to taste. Add grapes, Gorgonzola, radicchio, and romaine. Toss to combine.

Gourmet Feb. 1997

Fennel Slaw

Make this a day ahead and serve as a side dish with any grilled or other summer dinner.

2 medium fennel bulbs
1 cup large olives, green or black, sliced
1/3 cup chopped parsley
1/2 cup olive oil
3 tablespoons red wine vinegar
4 cloves crushed or minced garlic
1/4 teaspoon crushed red pepper

Discard green stems and cut fennel lengthwise into thin strips. Combine all ingredients in a large bowl. Cover and chill overnight.

CSA member Karen Carter

Fennel Chips

Try these sprinkled on soup or tossed salad.

1 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
1 small fennel bulb, trimmed

Preheat oven to 225°F.

Boil water and sugar in a small saucepan, stirring, until sugar is dissolved. Remove from heat and add lemon juice.

Cut fennel bulb lengthwise into paper-thin slices using a mandolin or other manual slicer. Put slices into a bowl and pour sugar mixture over them. Let stand 5 mins.

Lightly oil a baking sheet or line it with parchment. Shake off excess liquid and arrange fennel slices in single layer without touching. Bake in middle of oven for an hour or until chips are dry and crisp. Work quickly and carefully to peel chips off the sheet and cool them on a rack.

Gourmet | January 2000