It’s best
sliced thin, and the best way to do that is with a sharp knife or mandoline. Start
by removing the stalks, fronds, and coarse outer leaves, cut the bulb into
quarters, then slice.
Once sliced,
it’s as easy as tossing it with some extra virgin olive oil, coarse salt, and
chili flakes. Or maybe a big squeeze of lemon juice instead of the chili
flakes. Really, it’s all it takes as the fennel is so flavorful on its own.
Sometimes I serve it as an appetizer by cutting the bulb into small wedges and
serving with the olive oil mixture in a small bowl on the side.
And given how
busy things can be this time of year, and how easy fennel is to work with, it’s the perfect time to give it a try...that is if you aren’t already a huge fan.
