Step 1

Cut the stalks off just above the top of the bulb of fennel, remove and reserve the fronds and the stalks for a later use.

Step 2

Remove ¼ inch of the root end of the fennel and discard. Remove any tough outer parts of the fennel bulb.

Step 3

Stand the fennel bulb up on the cut root end and cut in half.

Step 4

Lay each half on the cutting board and carefully cut thin slices from one end to the other. If you’d like, you can then rotate the fennel and dice them. Use as desired in recipe.