With our summery weather this week, I decided to make a simple fennel salad with my find. It was perfect with a light pasta for a hot day, but would also be excellent as a side dish to lighten a heavy winter gratin.
4 fennel bulbs, plus a few fronds
4-5 sprigs flat-leaf parsley
1 ½ Tbsp each olive oil and white wine vinegar
salt and pepper to taste
Slice the fennel as thinly as possible, and coarsely chop a small amount of the frond. Pull the leaves off the parsley. Whisk together the oil and vinegar, and add salt and pepper to taste. Toss the fennel and parsley with the oil and vinegar.