Fennel is a tricky vegetable. It's new to many of us and its licorice-like flavor is appealing to some and unappealing to others. It took me a while to come around to it, but now that I have, I can promise you it's a versatile and delicious vegetable that we should all eat more of. The fronds can be added to salads and dressings, much like you'd use dill. Eat fennel bulbs raw, thinly sliced in a summer squash salad, on avocado toast, shaved with lemon and parmesan or in a Greek salad. You can roast fennel and eat it on its own or toss it with lentils and a harissa dressing. Fennel is also tasty alongside lemony chicken thighs, baked in a rich gratin, or, along with onion on top of a pizza.
STORAGE: Store fennel bulbs in an open bag in the refrigerator for a week or two. For longer storage, remove fronds from bulb and store separately.