Crisp and clean, with a subtle hint of licorice, raw fennel tastes amazing. Here I’ve shaved it paper thin on a mandoline slicer and tossed it with a simple dressing that perfectly complimented its fragrant qualities. The wispy and soft fronds—which are completely edible—were added in at the end to add a nice textural element to the dish as well as give it an elegant and pretty feel.
1 large fennel bulb
1/8 cup extra-virgin olive oil
1/8 cup rice vinegar
1 TB dijon mustard
dash of salt and pepper
black sesame seeds (optional)
Cut off the base of the fennel bulb. (Reserve the stems for making tea later.) Remove the stems and set aside. If it is a really large bulb, slice it in half. Carefully shave it on the mandoline blade, and set aside.
Remove the fronds from the thick stems and place into a small bowl.
In another small bowl, whisk together the oil, vinegar, mustard, salt and pepper. Dress the shaved fennel as desired, and sprinkle with the fronds and seeds. Serve immediately.