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The Whole Fennel

This recipe utilizes every part of the fennel, and highlights each respective parts’ individual qualities. It is a great accompaniment to salmon!

  • 3 bulbs of baby fennel
  • ¾ cup of fresh orange juice, divided
  • ½ cup of good quality olive oil
  • 2 cloves of garlic, whole
  • 5 sprigs of sage
  • ¼ cup of castelvetrano olives, split
  • ¼ cup fresh cheese or ricotta salata
  • ½ teaspoon chili flakes
  • Parmesan to finish
  • Salt and pepper to taste
  1. Begin by stripping off the fronds from the fennel. Chop them roughly and reserve.
  2. Next remove the long green stems. Slice them thinly and marinate in half of the orange juice and half of the olive oil with the olives, and salt and pepper. Reserve.
  3. Cut each bulb of fennel in half.
  4. Heat the remaining olive oil and two cloves of garlic over medium heat. 
  5. Place each piece of fennel face-side down and sear until golden brown. 
  6. Flip over and deglaze with the remaining orange juice and chili flakes.
  7. Lower the heat and continue to cook until the fennel is roasted and tender, and the orange juice is reduced and thick.
  8. To plate, spread or crumble your cheese on the bottom of a plate. Top with the warm roasted fennel bulbs.
  9. Combine the marinated fennel stems and the chopped fronds and dress the dish liberally with the dressing.
  10. Grate the parm over the whole thing and enjoy.