Crisp Bulb – About the Fennel

Fennel, blood orange and black olive leaf salad Cut a fresh fennel bulb in half lengthwise. Chop the woody, green upper parts into small pieces. Keep the feathery greens, chop the lower stem. Using a bread machine or sharp kitchen knife, cut into narrow slices. Season these with salt, season with pepper and marinate in the juice of half a lemon and 3 spoonfuls of olive oil.

Peel the skin from a blood orange with a kitchen knife and remove the fillets. Mix the fillets with a pinch of sugar, a few black olives, preferably Sicilian, the chopped fennel greens, plucked parsley leaves, a few diced tomatoes and a pinch of fennel seeds in the fennel salad.

Variations with fried crayfish tails or with cooked tuna chunks Product knowledge Fennel belongs to the umbelliferae family like chervil, anise, dill, lovage, coriander, cumin, burnet and cumin. As culinary and seasoning herbs, as well as vegetables, they have a high vitamin and mineral content, and the essential oils make them valuable medicinal plants. Especially in Italy, the sweet onion or bulb fennel has been bred from the fennel, Föniculum vulgare. There, the fennel seed is used to season sausages such as the Tuscan finocchiona or the Sicilian salsiccia.

Tip Choose fennel that is as small as possible. It must be plump and juicy. Pull off the strings from the outer leaves.

Four kinds of fennel V

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