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.Print
- 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.