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Fennel
A plant from the parsley and anise family (umbelliferae).
Thought to have originated in Italy and was
domesticated in the South of France by order of an
edict of Charlemagne in the 9th century. With a mild
anise flavor the entire plant and seeds are edible.
Fennel was traded by the Arabs throughout the middle
East and India, making it's way to China. Grown
worldwide, mainly for seed. The bulb like base is used
for flavor and as a vegetable in French and Italian
cuisines.
A plant from the parsley and anise family (umbelliferae).
Thought to have originated in Italy and was
domesticated in the South of France by order of an
edict of Charlemagne in the 9th century. With a mild
anise flavor the entire plant and seeds are edible.
Fennel was traded by the Arabs throughout the middle
East and India, making it's way to China. Grown
worldwide, mainly for seed. The bulb like base is used
for flavor and as a vegetable in French and Italian
cuisines.
Fennel, orange and carrot salad in an orange vinaigrette
Serves 4
2 medium fennel bulbs, julienned thinly and feathery (dill like) leaves plucked and set aside for garnish.
2 navel oranges, 1 zested with a microplane and supremes or sections from both and juice from center after sectioning
1 carrot, shaved lengthwise with a vegetable peeler and then cut into 2 inch lengths
1Tablespoon champagne vinegar
2 Tablespoons extra virgin olive oil or canola oil
kosher salt or sea salt to taste
1. In a bowl, combine the julienned fennel, orange supremes, carrot, champagne vinegar, olive or canola oil, orange juice, zest
and salt. Toss together and put in refrigerator for at least 1 hour.
2. Serve salad garnished with the feathery (dill like) fennel tops.
Serves 4
2 medium fennel bulbs, julienned thinly and feathery (dill like) leaves plucked and set aside for garnish.
2 navel oranges, 1 zested with a microplane and supremes or sections from both and juice from center after sectioning
1 carrot, shaved lengthwise with a vegetable peeler and then cut into 2 inch lengths
1Tablespoon champagne vinegar
2 Tablespoons extra virgin olive oil or canola oil
kosher salt or sea salt to taste
1. In a bowl, combine the julienned fennel, orange supremes, carrot, champagne vinegar, olive or canola oil, orange juice, zest
and salt. Toss together and put in refrigerator for at least 1 hour.
2. Serve salad garnished with the feathery (dill like) fennel tops.
Tuna Tartare with Fennel
Serves 4
1 pound or 500g of fresh tuna fillet, sliced 1/3" or 1cm thick, then cut into strips and then small cubes
(as in photo to right).
1 fennel bulb, cut into medium dice the same size or a bit smaller than the tuna (photo also to right).
1/2 cup cucumber, seeded and diced the same size as the fennel
2 Tablespoons fresh parsley, chopped
2 Tablespoons fennel tops, hand picked and torn
1 teaspoon lemon zest
3 Tablespoons extra virgin olive oil
1 Tablespoon plus 1 teaspoon lemon juice, freshly squeezed
1 teaspoon champagne vinegar
kosher or sea salt, to taste
black pepper, to taste
4 to 5 ounces of arugula, preferrably organic
OPTIONAL INGREDIENT: 1/4 cup pitted and chopped kalamata olives
1. Combine the first 9 ingredients in a bowl and stir together. If you are adding the olives, do so
before you add the salt and pepper because the olives are already salty. Add salt and pepper to
taste. Start with a few pinches of salt and a couple pinches of pepper then let it rest for 5 minutes
or so. This allows the salt time to dissolve. Taste the mixture and decide if it needs more
seasoning.
2. Serve tartare imediately on a bed of arugula.
NOTE: If you are making the tartare ahead of time, combine all of the ingredients except the lemon
juice, vinegar, and salt. Mix these remaining ingredients in just before serving.
Serves 4
1 pound or 500g of fresh tuna fillet, sliced 1/3" or 1cm thick, then cut into strips and then small cubes
(as in photo to right).
1 fennel bulb, cut into medium dice the same size or a bit smaller than the tuna (photo also to right).
1/2 cup cucumber, seeded and diced the same size as the fennel
2 Tablespoons fresh parsley, chopped
2 Tablespoons fennel tops, hand picked and torn
1 teaspoon lemon zest
3 Tablespoons extra virgin olive oil
1 Tablespoon plus 1 teaspoon lemon juice, freshly squeezed
1 teaspoon champagne vinegar
kosher or sea salt, to taste
black pepper, to taste
4 to 5 ounces of arugula, preferrably organic
OPTIONAL INGREDIENT: 1/4 cup pitted and chopped kalamata olives
1. Combine the first 9 ingredients in a bowl and stir together. If you are adding the olives, do so
before you add the salt and pepper because the olives are already salty. Add salt and pepper to
taste. Start with a few pinches of salt and a couple pinches of pepper then let it rest for 5 minutes
or so. This allows the salt time to dissolve. Taste the mixture and decide if it needs more
seasoning.
2. Serve tartare imediately on a bed of arugula.
NOTE: If you are making the tartare ahead of time, combine all of the ingredients except the lemon
juice, vinegar, and salt. Mix these remaining ingredients in just before serving.
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SEASONAL INGREDIENT OF THE MONTH Fennel aids the digestive system Fennel, Orange & Carrot salad Tuna Tartare with Fennel Braised Fennel and Lamb Stew |