Fennel bulb comes from the Umbellifereae family, and is related to carrots, dill and coriander. All of the fennel may be eaten, from the seeds and leaves of the plant to the long stalks that form the bulb, to the bulb itself. Just the bottom core piece which can be fibrous is generally not used. Shaving the fennel bulb, or cutting it very thinly, is a cutting technique that is often used so the entire bulb can be used slicing all the way to the bottom core.
Fennel is a great vegetable to serve with fish and seafood, along with all types of poultry. Its light licorice flavor makes it ideal for salads and recipes calling for a fresh, crisp and flavorful side dish. Fennel is also a great source of fiber, potassium and Vitamin C. For every 100 grams eaten, 3 grams of fiber, 414 mg of potassium and 12 mg of Vitamin C are consumed.
Shave the fennel bulb by using a mandolin set on the thinnest setting or as thin as preferred. Fennel bulb may also be sliced with a chef's knife thinly if a mandolin is not available. Cucumbers are an important ingredient in the recipe, giving it crunch and a fresh neutral flavor set against the fresh dill and fennel. Use unwaxed cucumbers, hot house English cucumbers or cucumbers that are fresh from the garden so the skins may be left on.
This recipe serves about 4, depending on portion size and what dish it is being served with. The recipe may also be scaled up or down easily.
Shaved Fennel, Cucumber and Orange Dill Salad with Sun Dried Tomatoes
Ingredients:
- 1 medium bulb of fennel, shaved (about 3/4 cup)
- 2/3 cup sliced unwaxed cucumbers
- 1/3 cup fresh dill, chopped
- 1/3 cup julienne sliced sun dried tomatoes packed in oil, drained
- 1 large orange, peeled and segmented, and pulp squeezed of its juice
- Salt
- Pepper
- Olive oil for drizzling
Procedure:
- Take the fennel bulb and cut it in half lengthwise. Place on a mandolin and carefully slice the bulb into thin slices or shavings. Adjust the thickness to make it as thin as possible. This may also be done using a chef's knife. Slice thinly until about 3/4 cup is reached. Add to a mixing bowl.
- Add in the sliced cucumbers, chopped dill and julienne sliced sun dried tomatoes.
- Top with the orange segments and squeeze the remaining pulp from segmenting into the bowl over the vegetables.
- Add in salt and pepper to taste, along with about 1 to 2 teaspoons of olive oil.
- Toss the ingredients together, and adjust seasoning.
- Serve immediately.
Renee Shelton - Renee Shelton is a classically trained culinarian frequently writing about baking, healthy cooking, fishing & sewing.
