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3 celery stalks, thinly sliced diagonally, plus a few chopped celery leaves
2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
Kosher salt and freshly ground black pepper
Preparation
Shake the first 5 dressing ingredients in a shaker or Tupperware.
Toss the celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple in a bowl. Add half the dressing, stir gently, and taste. Add more dressing if desired. Season to taste with salt and pepper.
I'm saving this one. Simple and fresh, I think it will be especially good with Fall dinners and luncheons.
3 celery stalks, thinly sliced diagonally, plus a few chopped celery leaves
2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
Kosher salt and freshly ground black pepper
Preparation
Shake the first 5 dressing ingredients in a shaker or Tupperware.
Toss the celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple in a bowl. Add half the dressing, stir gently, and taste. Add more dressing if desired. Season to taste with salt and pepper.
I mostly use fennel in bouillabaisse. I adapted the old NY Times Cookbook recipe from Craig Claibourne. Fennel, celery, onion, leek, and later garlic sauteed with thyme and bay leaves. Chopped tomato, a fairly fruity unoaked white wine like sauvignon blanc, I use More Than Gourmet fish stock base and some water. They call for bottled clam juice. Simmer that. Let it sit. Fish out the bay leaves. Add saffron. Bring back to a boil. I'm coastal New England so I use cod/haddock, flounder/sole, scallops, and shrimp adding the fish first since it takes longer to cook. I put some cooked lobster meat in the soup bowl and ladle the soup over it. Garnish with toasted baguette slices and a simple Hellman's mayo/crushed garlic aioli spread on the croutons. I usually use a cookie sheet in the broiler and flip once but I'll sometimes use a toaster.
I really should grill it more often. I really like it that way.
I mostly use fennel in bouillabaisse. I adapted the old NY Times Cookbook recipe from Craig Claibourne. Fennel, celery, onion, leek, and later garlic sauteed with thyme and bay leaves. Chopped tomato, a fairly fruity unoaked white wine like sauvignon blanc, I use More Than Gourmet fish stock base and some water. They call for bottled clam juice. Simmer that. Let it sit. Fish out the bay leaves. Add saffron. Bring back to a boil. I'm coastal New England so I use cod/haddock, flounder/sole, scallops, and shrimp adding the fish first since it takes longer to cook. I put some cooked lobster meat in the soup bowl and ladle the soup over it. Garnish with toasted baguette slices and a simple Hellman's mayo/crushed garlic aioli spread on the croutons. I usually use a cookie sheet in the broiler and flip once but I'll sometimes use a toaster.
I really should grill it more often. I really like it that way.
I can’t eat onion or garlic bulbs, so my mirepoix has become a fennel bulb (tops and all), a couple of leek tops and parsnips for seafood/chicken or carrots for beef/pork. It works particularly well with seafood. I made a big pot of lobster stock the day after Christmas, and we used it to make risotto. It was killer.
I'm a big fan of fresh fennel, but rarely buy it. DH isn't in love with it, and the price of it makes me cringe,
Fennel seeds - ugh. I dont find that they ra Dee te like fresh at all. Just strong and bitter taste. They are the only reason I dont buy everything bagels. And I'm the oddball getting pastrami on a roll.
Mint, basil, or parsley would work well. Also if you are really crazy, raw beets.
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