Roasted Beet & Fennel Salad With Citrus Dressing

Recipe & Pic from It’s A Veg World After All

Salads aren't just for Summer- a luscious pile of warm caramelized root veggies is the perfect side for a cold and rainy fall day! Try tossing some of your carrots onto the roasting pan along with the fennel and garnish with chopped parsley and fennel fronds.

5 small beets - or 3 large

2 teaspoons extra virgin olive oil - divided

1 bulb fennel - stalks and fronds removed

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh parsley

¼ cup shelled pistachios - dry roasted and salted

For the dressing

3 tablespoons extra virgin olive oil

2 tablespoons orange juice - preferably freshly squeezed

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon maple syrup

Salt - to taste

Black pepper - to taste

Preheat the oven to 400 degrees F. Trim and scrub the beets. Rub each one with a tiny bit of olive oil all over the skin, then wrap each one in aluminum foil. Place the foil packets on the center rack of the oven. Roast for 45 to 60 minutes until tender. Small beets take less time than large beets to roast. When the beets are finished roasting, remove them from the foil packet and rub your hands over each one to remove the skin (it should glide off without too much effort). If they are too hot to touch, run them under cold water while you take off the skin.

Prepare the fennel for roasting. Cut the bulb into lengthwise quarters and then slices. Transfer to a baking sheet lined with parchment paper or a silicone mat. Drizzle with olive oil and toss until coated. Bake for about 15 to 20 minutes (at the same temperature as the beets) until tender and slightly charred.

Slice the roasted beets into thin discs or another shape of your choice. Combine the beet slices and roasted fennel slices in a mixing bowl. Add the chopped herbs and pistachios.

In a separate bowl, whisk together the olive oil, orange and lemon juices, Dijon mustard, maple syrup, salt, and pepper.

Pour the dressing over the salad ingredients and mix well. If you have some fennel fronds from the bulb you used, add them as garnish.

Lentil Soup With Fennel & Sausage

Recipe & Pic from Taste Cooking

This is my absolute favorite lentil soup recipe! Try subbing in some local potato sausage or cube some of the potatoes from your box and add to the mix for an extra hearty meal!

~Rae

1 ½ C green or brown lentils

7 OZ Toulouse sausage, Italian sausage, or other uncooked pork sausage, casings removed

Olive oil, as needed

1 MD yellow onion, diced

1 MD bulb fennel, trimmed, cored, and diced

½ TSP fine sea salt

3 whole cloves

½ TSP dried thyme

6 C chicken or vegetable stock

Freshly ground black pepper

Full-fat sour cream, for serving

In a heavy-bottomed pot, cook the sausage over medium heat until browned, breaking it into bits with a wooden spoon as it cooks. (If the sausage meat is lean, add 2 teaspoons olive oil so it doesn’t stick.) Scoop out and set aside on a plate.

Add the onion, fennel, and salt to the pot and cook, stirring regularly, until softened, 4 to 5 minutes.

Rinse the lentils. Add to the pot with the cloves and thyme. Add the stock, cover, and bring to a simmer. Cook until the lentils are cooked through, 35 to 40 minutes. If you want to give more body to the soup, mash roughly with a potato masher, or process briefly with an immersion blender. You want the soup to remain chunky.

Return the sausage to the pot and stir. Taste and adjust the seasoning.

Ladle into bowls. Add a spoonful of crème fraîche, black pepper, and parsley, and serve. I like a dash of hot sauce, too.

Caramelized Fennel Salad

Recipe & Pic from Ottolenghi

This delectable fennel would be perfect as a salad side-dish, but you could also mix it into a pile of pasta with some fennel frond pesto!

2 tablespoons granulated sugar

1/2 teaspoon Diamond Crystal kosher salt

1/4 teaspoon freshly ground black pepper

2 fennel bulbs

3 tablespoons unsalted butter, divided

3 tablespoons olive oil, divided

1 garlic clove, minced

1 small shallot, sliced into rings

2 tablespoons minced fresh dill

1 4-ounce log of goat cheese, coarsely crumbled

1 teaspoon lemon zest

extra virgin olive oil for serving

Whisk the sugar, salt, and pepper together in a small bowl and set aside.

Trim the stalks and root end from each fennel bulb, reserving 1 tablespoon's worth of minced fronds for garnish.

Slice the bulbs into 1/2-inch thick rounds.

Melt 1 tablespoon butter and 1 tablespoon oil in a 12-inch skillet over medium-high heat.

Add 1/3 of the sliced fennel in a single layer, making sure not to crowd the pan.

Cook until just browned, about 2 minutes per side. Flip the fennel carefully so the slices will brown as evenly as possible.

Transfer the fennel to a large bowl. At this point, the rounds will break apart into individual slices, and that's just fine.

Repeat 2 more times with the remaining butter, oil, and fennel rounds.

Add the sugar, salt, and pepper to the skillet and cook for 30 seconds, stirring constantly. The sugar will clump and soften as it cooks.

Return the fennel to the skillet and stir to coat with the caramelizing sugar. Cook for another 1-2 minutes, stirring occasionally to make sure the sugar cooks evenly.

Return the fennel to the bowl, scraping up as much of the browned bits in the pan as possible too.

Add the garlic, shallot, and dill to the fennel and toss to combine.

Pour onto a serving plate and top with the goat cheese, lemon zest, reserved fennel fronds, and a drizzle of extra virgin olive oil.

Pasta With Kale & Fennel

2022 Week 5 Newsletter

Recipe & Pic from A Beautiful Plate

Fast, easy, and flavorful- try pairing this dish with Hasselback zukes as a side!

2-3 tablespoons extra virgin olive oil

½ large red onion thinly sliced

1 bunch baby fennel, fronds reserved, thinly sliced

3 large garlic cloves finely slivered

2-3 large pinches red pepper flakes

1 large bunch of lacinato kale tough stems discard and leaves roughly chopped

juice of one lemon

10 ounces spinach fettuccine

kosher salt

freshly ground black pepper

Garnishes:

grated Parmigiano-Reggiano cheese

fennel fronds

chili pepper oil optional

Put a large pot of well-salted water on to boil. Heat the olive oil in a large frying pan over low heat. Add the onion and cook gently for 5 minutes, or until the onions are beginning to soften.

Turn up the heat to medium, add the sliced fennel, and saute gently for an additional 6 to 8 minutes or until the fennel is tender and slightly caramelized. Add the garlic and red pepper flakes and continue to cook, stirring frequently, for another minute or two. Turn off the heat.

When the fennel is almost cooked, add the pasta to the pan of boiling water and cook until al dente, adding the kale to the pasta pot about 2 to 3 minutes before the pasta is done cooking.

Drain the pasta (reserving ½ cup of the starchy cooking water) and greens thoroughly and toss with the onion and fennel mixture in the pan - adding pasta water if necessary. Add the lemon juice, season with salt and pepper, and serve immediately.

Drizzle each serving with chile oil, fennel fronds, and lots of grated parmigiano-reggiano cheese.

Recipe: Creamy Celeriac, Kohlrabi, & Fennel Soup

2021 Week 23 Newsletter

Recipe Adapted From Feasting At Home

A creamy, decadent tasting soup that incorporates 3 delicious cool-weather veggies! The parsley oil garnish is optional but if you have some celery leftover from last week, give it a try (or sub in cilantro!)

1 large fennel bulb, cored and diced ( about 1 ½ cups)

½ onion-diced ( 1 cup)

1–2 Tablespoons olive oil

1 grapefruit-sized celeriac- peeled and diced ( about 2 cups)

1-2 kohlrabi- peeled and diced

8 Cups Chicken or Veggie stock

¼ teaspoon white pepper

salt to taste

¼ cup creme fraise or sour cream for garnish ( optional)

Parsley oil -for garnish- ( optional)

1 Cup packed Italian parsley ( stems ok)

½ Cup olive oil

½ clove garlic

¼ teaspoon kosher salt

2 teaspoon lemon juice

In a large heavy bottom pot, saute diced onion in 1-2 Tablespoons olive oil, over medium high heat until tender, about 5 minutes. Add fennel. Turn heat to medium-low and saute until fennel begins to caramelize, stirring occasionally about 12 minutes. Add celeriac, kohlrabi, pepper and 8 cups chicken stock.

Turn heat to high, bring to a simmer, lower heat, cover, and continue simmering until celeriac and kohlrabi are very tender, about 15-20 minutes.

Using a blender, blend until smooth -in batches, only filling blender 1/2 full. (Remember when blending any hot liquid, cover the blender lid firmly with a kitchen town, and only fill blender 1/2 full, and start on the lowest speed, to prevent a blender explosion.)

Return to the pot. Warm before serving and adjust salt.

Garnish with a swirl of creme fraise or sour cream (optional) and a little drizzle of parsley oil.

Parsley Oil

Pulse all ingredients in a blender or food processor until combined.

Recipe: Beet & Fennel Soup

2021 Week 22 Newsletter

Recipe & Pic from Dishing Up The Dirt

A deliciously unique soup that will make the most of both your beets and fennel!

2 Tablespoons butter

1 large yellow onion, finely chopped

1 large fennel bulb, finely chopped

2 teaspoons fennel seeds

fat pinch of salt

3 large beets, cut into small chunks

1/2 cup dry white wine

2 1/2 cups water (plus more to thin if needed)

1 cup whole milk plain yogurt

fennel fronds for garnish

Heat the butter in a large dutch oven over medium high heat. Add the onion, fennel, fennel seeds and salt. Cook stirring occasionally until the veggies begin to soften, about 8 minutes. Add the beets and stir to coat. Pour in the wine and bring to a boil, reduce the heat and and simmer until most of the liquid has evaporated. Add the 2 1/2 cups of water and bring back up to a boil. Reduce the heat and simmer for 20 minutes or until the beets are tender.

Carefully transfer the soup to a blender, add the yogurt and blend on high until completely smooth. Season to taste with salt and pepper and serve warm. (If the soup seems to thick add a little more water to thin to your desired consistency).

Recipe: Lentil Soup With Fennel & Sausage

2021 Week 17 Newsletter

Recipe & Pic from Taste Cooking

When the weather starts getting drizzly and chilly this is a recipe that I always end up turning to. It's rich, satisfying and oh so heart-warming on a fall or winter evening!

~Rae

1 ½ cups green or brown lentils, preferably French

1 tsp baking soda

7oz Toulouse sausage, or other uncooked pork sausage, casings removed

Olive oil, as needed

1 medium yellow onion, diced

1 medium bulb fennel, trimmed, cored, and diced (or substitute 4 celery stalks)

½ tsp fine sea salt

3 whole cloves

½ tsp dried thyme

6 cups chicken or vegetable stock

Freshly ground black pepper

Crème fraîche or full-fat sour cream, for serving

Roughly chopped fresh flat-leaf parsley, for serving

Hot sauce, for serving (optional)

The day before you want to cook them, soak the lentils in enough cold water to cover by 2 inches mixed with the baking soda.

The next day, in a heavy-bottomed pot, cook the sausage over medium heat until browned, breaking it into bits with a wooden spoon as it cooks. (If the sausage meat is lean, add 2 teaspoons olive oil so it doesn’t stick.) Scoop out and set aside on a plate.

Add the onion, fennel, and salt to the pot and cook, stirring regularly, until softened, 4 to 5 minutes.

Drain and rinse the lentils. Add to the pot with the cloves and thyme. Add the stock, cover, and bring to a simmer. Cook until the lentils are cooked through, 35 to 40 minutes. If you want to give more body to the soup, mash roughly with a potato masher, or process briefly with an immersion blender. You want the soup to remain chunky.

Return the sausage to the pot and stir. Taste and adjust the seasoning.

Ladle into bowls. Add a spoonful of crème fraîche, black pepper, and parsley, and serve. I like a dash of hot sauce, too.

Recipe: Linguini With Roasted Fennel

2021 Week 9 Newsletter

Recipe From Platings & Pairings

This recipe makes the most of fennel's delicate anise-flavored sweetness while also satisfying all of your cravings for something indulgently rich and creamy! You might also try tossing the pasta with a basil (or fennel frond) pesto.

10 Ounces Fresh Linguine

1 Fennel Bulb

1 Tablespoon Olive Oil

2 Tablespoons Butter

⅓ cup Part-Skim Ricotta Cheese

3 cloves Garlic (minced)

1 Lemon (zested and quartered)

¼ cup chopped basil

1 Shallot (minced)

¼ Cup Breadcrumbs

Salt and Pepper

Preheat the over to 450.

Slice fennel bulb into ½in strips, toss with olive oil and salt and pepper, and roast 18-20min, or until tender and golden. While the fennel roasts combine the ricotta with the juice of two lemon wedges and season with salt and pepper to taste. Melt butter in a large skillet and cook garlic and shallot until fragrant and browned. Add breadcrumbs and toast until browned. Transfer to a small bowl and wipe out the pan.

Combine lemon zest, juice from the remaining two lemon wedges, ½ cup water, and 2 tbs olive oil in the skillet- heat to boiling, stir to combine, and remove from heat.

Cook the pasta until al dente, drain, and add it to the skillet with the sauce. Add fennel and cook, stirring occasionally until pasta is well coated in the sauce.

Remove from heat, toss with basil, and top with breadcrumbs and ricotta. 

Recipe: Kale Salad With Apple & Fennel

Image from Cookie & Kate

2021 Week 6 Newsletter

Recipe from Cookie & Kate

This salad holds some associations with Autumn due to the addition of apples and maple syrup but we think it is a also a refreshing summer dish. Make it a meal by adding in poached chicken, fish, or other protein of your choice. 

1 bunch of kale

1 medium Honeycrisp apple

1 medium bulb of fennel

3 ounces chilled goat cheese, crumbled (to yield about ⅓ cup crumbled goat cheese)

⅓ cup dried cranberries

¼ cup pepitas (pumpkin seeds) or chopped pecans

Dressing

¼ cup olive oil

1 teaspoon lemon zest

2 tablespoons lemon juice

1 tablespoon maple syrup

2 teaspoons Dijon mustard

⅛ teaspoon salt

Several twists of freshly ground black pepper

To prepare the kale: Use a chef’s knife to remove the tough ribs from the kale, then discard the ribs. Chop the kale leaves into small, bite-sized pieces. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.

To prepare the remaining salad ingredients: Chop the apple into small, bite-sized pieces. Use a chef’s knife or mandoline to slice the fennel as thin as possible. Transfer the prepared apple and fennel to the salad bowl. Use a fork to crumble the goat cheese over the salad. Roughly chop the cranberries and add them to the bowl.

To toast the pepitas: In a skillet over medium-low heat, toast the nuts, tossing frequently, until fragrant and starting to make little popping noises, about 3 to 6 minutes. Transfer the pepitas to a bowl to cool.

To make the dressing: In a small bowl, whisk together all of the dressing ingredients until emulsified.

To prepare the salad: Add the cooled pepitas to the salad bowl. Drizzle dressing over the salad, just enough to lightly coat the kale once tossed (you might have some leftover dressing). Toss the salad well. For best flavor, let the salad rest for 10 minutes before serving.

Recipe: Carrots & Fennel Braised With Orange Zest & Honey

from Food 52

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 tablespoon honey (preferably orange blossom honey)
1 1/2 pounds carrots, peeled and cut into 1/4 inch x 3 inch sticks
1 fennel bulb, ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8”-inch slices
4 strips of orange zest,– each 1 inch x 4” inch (use vegetable peeler)
1/2 teaspoon fennel seeds, –crushed in a mortar
1/3 cup spring water
1/3 cup orange juice
1/2 teaspoon plus 1/8 teaspoon sea salt
Freshly ground black pepper, to taste
2 tablespoons coarsely chopped fennel fronds or dill

Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil, and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften. Add the water, orange juice, salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.

Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing only occasionally so as not to break or mush the vegetables. Remove orange zest, transfer to a serving platter, sprinkle with the fennel fronds, and serve immediately. Cook’s' note: The carrots and fennel can be trimmed and cut up to 6 hours ahead and refrigerated until ready to use, but the dish is best made just before serving. It does not reheat well.

Recipe: Lentil, Cabbage, & Fennel Soup

From Honest Cooking


1 Cup Red Lentils
1 Cup Sliced Cabbage
1 Cup Sliced Fennel(including the stems and fronds)
1 Bay Leaf
2tsp Cumin Seeds
1in Ginger (crushed)
2tsp Ground Coriander
1tsp Turmeric
1/3 Cup canned diced Tomato
1 Green chili/jalapeño, chopped
2 Cups Water
Salt to taste
2Tbs Oil


Wash the lentils and keep aside. Prepare the veggies.
In a pot heat oil and the cumin seeds until it crackles. Add the cabbage and fennel,bay leaf and all the spices,tomato and jalapeños. Saute on medium until well mixed.Add the lentils and continue to stir for about a minute.

Add water and salt. Bring to a boil. Reduce the heat and cover. Let it cook until the lentils are tender about (15-20 mins). Serve hot!

Recipe: Celery Root, Fennel, and Leek Mash

Serve this with sausages, braised meats, or your favorite vegetarian meat alternative!

1 medium-sized celeriac, peeled and diced
1 leek, white and light green parts thinly sliced
1 fennel bulb, diced
1/4 cup milk or unsweetened almond milk
2 Tbs butter
1 teaspoon chilli powder
¾ teaspoon salt
pepper to taste

Add the chopped celeriac to a large pot of salted water and bring to a boil. Once boiling, partially cover and reduce to a simmer. Simmer for 25-35 minutes until the celeriac becomes tender.
Meanwhile cook the leek and fennel in a medium sized sauté pan on medium heat with butter. Cook until the fennel softens, this will take about 10-15 minutes. When cooked remove from heat and set aside.
When the celeriac is cooked, drain and return to the pot.
In a small blender (or food processor) add half the celeriac, half the fennel/leek mixtures and the remaining ingredients and pulse until well combined and no large chunks of celeriac remain.
Add the blender mixture back to the pot with the remaining celeriac and add the rest of the leek/fennel. Mash all together using a potato masher. Add in milk, taste and re-season if necessary.

Recipe: Roasted Eggplant & Fennel Salad

From Kitchen Princess
Roasted Italian Frying Peppers and Tomatoes would make a great addition to this salad!

1 medium-sized eggplant
1 large fennel bulb
2 garlic cloves or 3 small ones, whole and still wrapped in skin
3 Tbs of chopped herbs of your choice (optional)
1 Tbs chopped scallions
2 Tbs pine nuts
1 tsp cumin
1 dash paprika
Salt and pepper
¼ cup + 1 Tbs olive oil
1 Tbs sesame oil
1 Tbs lemon juice

Preheat your oven to 400. Cut the eggplant into one inch cubes and add to a large bowl, toss with 1/4 cup olive oil and salt (large rock salt if you have it). Slice the fennel into thin fronds by slicing it in half first and ensuring each slice has a piece of the core to hold it together, like you would slice an orange. Add this to the bowl of eggplant and toss with the paprika and cumin and the whole garlic.

Spread the fennel, eggplant and garlic on a baking sheet or large roasting pan in a single layer, adding any extra oil on top. Bake for 20-25 minutes just as the eggplant and fennel are starting to brown.

While the veggies are roasting, make the salad. Add the chopped herbs, scallions and pine puts to a large bowl. In a small bowl mix 1 Tablespoon olive oil, 1 Tablespoon sesame oil and 1 Tablespoon lemon juice with some salt and pepper and set aside.

When the eggplant and fennel are sufficiently slightly browned, take them out of the oven to cool. Take the roasted garlic and squeeze out each clove (2-3) into the oil and lemon mixture. It should have the consistency of a paste. Whisk vigorously with a fork and taste, adding more oil or salt if necessary. Add the eggplant and fennel to the bowl of herbs and nuts and toss with the dressing.

Recipe: Fennel, Orange, & Star Anise Vinegar

From Eating Well
"Try this vinegar infused with fennel, orange and star anise in Asian-inspired dishes. Combine with soy sauce, chopped scallions, ginger and a pinch of sugar and use it as a sauce for a chicken-broccoli stir-fry. Or try it drizzled over hot-and-sour soup. The recipe makes enough vinegar so you'll have extra to decant into a decorative bottle or two to give away as a simple homemade gift."

6 cups distilled White Vinegar
9 fronds from 1 Fennel Bulb
9 whole Star Anise
3 strips zest from 1 medium Orange

Wash 3 pint-size (2-cup) heatproof glass canning jars (or similar containers) and their lids with hot soapy water. Rinse well with hot water.

Thoroughly rinse fennel fronds, orange zest and star anise with water. Divide the flavorings among the jars. Heat vinegar in a large saucepan to a bare simmer (at least 190°F). Carefully divide the vinegar among the prepared jars, leaving at least ¼-inch space between the top of the jar and the vinegar.

Store the jars in a cool, dark place, undisturbed, for 3 to 4 weeks. Strain vinegar through cheesecloth into another container. Repeat as needed until all the sediment is removed and the vinegar is clear. Discard all solids and pour the strained vinegar back into rinsed jars or divide among sterilized decorative bottles. Decorate with a few well-rinsed fennel fronds, strips of zest and/or star anise, if desired.

Recipe: Roasted Fennel & Beans With Orange & Almonds

adapted from Martha Stewart

1 pound green beans, trimmed

2 tablespoons extra-virgin olive oil

1 fennel bulb, trimmed and cut into 1/2-inch wedges, 1/4 cup fronds reserved

Coarse salt and ground pepper

Zest of 1/2 orange, thinly sliced, plus 3 tablespoons orange juice

1/4 cup sliced blanched almonds, toasted

Preheat oven to 450 degrees, with rack in lower third. In a medium bowl, toss green beans with 1 tablespoon oil. On a rimmed baking sheet, toss fennel wedges with remaining tablespoon oil and season with salt and pepper; arrange in a single layer. Roast 15 minutes, then flip fennel and add green beans to sheet. Roast until beans are crisp-tender, 12 to 15 minutes. To serve, transfer to a serving platter, drizzle with orange juice, and top with almonds, orange zest, and fennel fronds.

Recipe: Lentil, Cabbage, & Fennel Soup

From Honest Cooking


1 Cup Red Lentils
1 Cup Sliced Cabbage
1 Cup Sliced Fennel(including the stems and fronds)
1 Bay Leaf
2tsp Cumin Seeds
1in Ginger (crushed)
2tsp Ground Coriander
1tsp Turmeric
1/3 Cup canned diced Tomato
1 Green chili/jalapeño, chopped
2 Cups Water
Salt to taste
2Tbs Oil


Wash the lentils and keep aside. Prepare the veggies.
In a pot heat oil and the cumin seeds until it crackles. Add the cabbage and fennel,bay leaf and all the spices,tomato and jalapeños. Saute on medium until well mixed.Add the lentils and continue to stir for about a minute.

Add water and salt. Bring to a boil. Reduce the heat and cover. Let it cook until the lentils are tender about (15-20 mins). Serve hot!

Recipe: Apple, Fennel, & Kohlrabi Salad

Adapted from Dishing Up The Dirt

1/4 cup apple cider vinegar
3 tablespoons honey
1 1/2 teaspoons Dijon mustard
1/2 teaspoon celery seeds
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 1/2 tablespoons extra virgin olive oil
1-2 kohlrabies, stems and greens discarded (save for another use) peeled and sliced into thin matchsticks
1 medium sized fennel bulb, stems removed (save for another use) and very thinly sliced (a mandolin works well here) reserve a few fronds for serving
1 honey crisp apple (or another sweet apple), sliced into thin matchsticks (no need to peel)
1/4 cup walnuts or other favorite nuts, roughly chopped (optional)
1/4 cup good quality blue cheese or goat cheese, crumbled (optional)
1/4 cup minced parsley (optional)

In a large bowl whisk together the vinegar, honey, mustard, celery seeds, salt and pepper. Slowly whisk in the oil until well combined. Add all the thinly sliced vegetables to the bowl and toss well to combine.

Divide between plates and top with toasted walnuts, crumbled blue cheese, minced parsley and a few minced fennel fronds. Season to taste with additional salt and pepper if need be.

Recipe: Frisee & Fennel Salad With Mint

adapted from Epicurious

1/4 cup pine nuts (optional)

1 medium fennel bulb, stalks and fronds removed, and base trimmed

6 ounces red butter lettuce, roughly chopped

6 ounces frisée, torn into 2-inch pieces

1/2 cup fresh mint leaves

3 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon finely chopped shallot

1 teaspoon coarse-grain Dijon mustard

Salt & Freshly ground black pepper

Heat oven to 350°F with rack in middle.

Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.

Using mandoline (or very sharp knife),  thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with lettuce, frisée, and mint.

Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.

Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.