Ok this Fresh Friday Recipe seems illegal to share. It’s soooo delightful! One of our gals, Jeannine shared this with us and we fell in loooooove. Fresh fennel is an ingredient that you just don’t see all that often. It is good roasted, or thinly shaved in a salad, but this method of preparation is to die for.

Anatomy of Fennel:

Fresh fennel bulb is available at most grocery stores in the produce section, year-round. The only inconsistent thing is the size, sometimes the bulbs are teeny-tiny and other times they are quite large! It has a white bulb end, tall stalks kind of like celery shaped, and green fringy frons on top that look like dill. When you prepare it, lop off the frons and save a few for garnish. Cut off the stems from the bulbs. The stems are usable and roast up nicely, but we won’t be using that part for this dish. Cut up the bulb, slicing it down the center, trim out the core, then slice or julienne very thinly like you would an onion.

Now, you’re ready to rock. Here’s the recipe:

[tasty-recipe id=”34110″]