fennel recipes

Recipe video above. This Fennel Salad is a classic combination - shaved fennel with a zesty lemon dressing and shaved parmesan. It&#x27;s the sort of salad you&#x27;ll find on the menu of high end bistros and fine dining restaurants. It presents beautifully, tastes refreshing and even people who don&#x27;t usually like fennel enjoy it because the fennel flavour is actually very mild!

Fennel Salad with Lemon Dressing and Parmesan

fennel (, or 2 baby fennels)

red onion (, shaved

lemon juice

tbsp extra virgin olive oil (, separated)

tsp salt

tsp pepper

parmesan cheese (,

Cut stalks off fennel (save fronds). Shave the fennel and onion using a mandolin, or slice finely.

Place in a bowl. Add lemon juice and 1 1/2 tbsp olive oil, salt and pepper. Toss.

Spread out on a plate &quot;carpaccio&quot; style. Drizzle with more olive oil, top with freshly grated parmesan then sprinkle with fennel fronds.

Serve immediately!

With its sweet dressing and supple and crunchy textures, you can't pass up this recipe for duck salad.

Spiced duck breast with orange and fennel salad

fennel seeds

cumin seeds

dried chilli flakes

black peppercorns

duck breasts, skin scored

oranges (to give about 300 milliliters)

(185 milliliters) red wine

sherry vinegar or red wine vinegar

star anise

(75 grams) caster sugar

fennel bulbs, trimmed, thinly sliced, fronds reserved

oranges, peeled,

(60 milliliters) extra virgin olive oil

(35 grams) chopped pistachios

Simple, fresh shaved fennel salad recipe that&#039;s crunchy, tangy, sweet, salty and soo good! This makes a perfect light vegetarian lunch or dinner salad.

Shaved Fennel Salad with Lemon and Celery

large (or 2 small) fennel bulbs (stalks trimmed off and fronds reserved)

celery (rinsed,

red onion

mint parsley leaves

unsalted walnuts (chopped* (see note below))

Medjool dates (pitted and diced)

goat Gouda or Parmesan cheese (freshly grated)

lemon

Flaky kosher or sea salt

Extra virgin olive oil

Peel the base of the fennel bulb with a swivel vegetable peeler to remove the tougher outer layer.  Slice the fennel very thinly using a sharp knife or shave on a mandoline. Add to a large platter or shallow serving bowl.

Trim off the very top and base of the celery stalks and slice in half horizontally. Lay them flat on a work surface, using a swivel peeler to make thin strips. When the stalks are too whittled down to peel, use a knife to slice the remaining stalk into 1/2-inch pieces. Add the strips and pieces to the bowl along with the red onion and mint. Tangle everything together.

To serve, top the fennel mixture with the walnuts, dates, cheese, lemon zest and a big pinch of salt. Toss gently, then add the lemon juice and a good drizzle of oil. Toss again and tasted, adding more salt, lemon juice or olive oil to taste.

Zesty lemon and delicate fennel are a delicious combination in this creamy risotto. The crispy sage garnish takes it to another level. Spring flavours also take centre stage in this asparagus, pecorino and lemon risotto.

Lemon and fennel risotto with crisp-fried sage

1-1.2 litres fresh vegetable stock

slightly salted butter

shallots, finely chopped

celery sticks, finely chopped

fennel bulb (about 200 grams), trimmed and chopped

carnaroli or arborio risotto rice

tbsp finely chopped fresh sage

extra-dry vermouth or dry white wine

tbsp cream

For the garnish

olive oil

sage leaves

Bring the stock to the boil in a large pan, and keep hot over a low heat. Meanwhile, remove half the zest of the lemon with a potato peeler, taking care not to remove much of the bitter white pith, then slice it thinly across into small lengths like pine needles. Grate the zest from the other half of the lemon onto a saucer.

Melt 50g of the butter in a medium pan with a lid. Stir in the shallots and a little salt and pepper, then cover and cook over a low heat for 5 minutes. Uncover, stir in the celery, fennel and most of the lemon zest ‘pine needles’, then replace the lid and cook for a further 5 minutes or until the shallots are soft and translucent but not browned.

Stir in the rice and chopped sage, then cook for 1 minute or until all the grains are coated in butter and the edges of the rice look translucent.

Add the vermouth or wine and simmer gently, stirring, until it has been absorbed by the rice. Add a ladleful of the hot stock and stir until it’s all been absorbed before adding another. Continue this way for 30-35 minutes, stirring constantly, until the rice is creamy and tender but still has a little bite. You may not need all the stock.

While the risotto is cooking, prepare the garnish. Heat the olive oil in a small frying pan, then add the sage leaves, a few at a time, and fry for a few seconds. Swiftly remove with a slotted spoon and leave to drain on kitchen paper.

Turn off the heat under the risotto and stir in the cream, the grated lemon zest, 25g of the parmesan (or alternative) and the remaining 15g butter. Season to taste with salt and pepper. The risotto should be of a loose enough consistency to flow, so add more stock if necessary.

Ladle the risotto into warm, shallow bowls or soup plates, then scatter with a little more grated cheese, the crisp fried sage leaves and the remaining lemon zest ‘pine needles’. Serve straightaway.

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