What’s up with Fennel? It’s a giant bulb with dark green fronds coming out of it. The bulb looks like a huge onion, the fronds look like dill. It has a slight licorice flavor that changes depending on what part of the fennel you use (the bulb is pretty strong, fronds are more mild). It’s beautiful in a tomato-based broth. It’s one of the primary ingredients in absinthe. It has all these apparent health benefits. Butterflies eat it. The seeds are used in Middle Eastern and Indian food.
We challenged ourselves to come up with a seasonal sandwich based on Fennel after I got this huge fennel bulb in my Lindentree CSA last year.
We poach fennel, and slice it, and then surround it with some pretty crazy stuff. A raw beet slaw with grapefruit and fresh horseradish. Toasted hazelnuts. A feta sauce. And a romesco-style spread we make with dried cranberries and pita. Come try this today and let us know what you think.