Fennel and Black Olive salad

The star of this week’s recipe is the fennel bulb - prized for its crisp texture, aromatic fronds, and tasty notes of licorice. It is is equally delicious roasted or raw, as it is in the simple salad Danny prepared.

I paired this fennel and olive salad with a pizza from Clint’s one night and with a chicken breast for a second supper, and both were divine.

Fennel, scientifically known as Foeniculum vulgare, has a rich history and a diverse range of culinary and medicinal uses. Ancient Egyptians, Greeks, and Romans valued fennel for its aromatic seeds and flavorful bulb, incorporating it into various dishes and recognizing its potential health benefits.

In ancient times, fennel was revered for its medicinal properties. It was often used to alleviate digestive issues, and its seeds were chewed after meals to freshen breath.

The ancient Greeks associated fennel with strength and longevity, using it to create a tonic for both physical and mental well-being. The Romans used fennel in cooking and believed it to be a symbol of prosperity.

Fennel’s culinary applications are diverse. The plant boasts a licorice-like flavor, and its bulb, stalks, and seeds are all edible. The bulb is commonly used in salads, soups, and roasts. Fennel seeds are used as a spice in various cuisines, contributing depth and complexity to dishes.

Nutritionally, fennel is a low-calorie vegetable packed with essential nutrients. It is an excellent source of vitamin C, potassium, and dietary fiber. Additionally, fennel contains various antioxidants and phytonutrients. The fiber in fennel promotes digestive health, while the antioxidants may help combat inflammation and oxidative stress.

In contemporary culinary scenes, fennel has found its way into a variety of dishes, from salads to teas and even desserts. Its versatility has cemented fennel’s place as both a flavorful ingredient and a potentially beneficial herb in various cultures around the world.

As always, all ingredients are available at Stewart’s Food Store.

Ingredients:

3 fennel bulbs 1/3 cup of olives, chopped (green or Kalamata) 2 tbsp fresh lemon juice 1 tbsp chopped capers 1 tbsp kosher salt 3 tbsp of extra virgin olive oil 2 ounces of parmesan cheese, shaved.

Preparation:

Step 1: Thinly sliced fennel bulbs, preferably with a mandolin Step 2: Coarsely chop fennel fronds Step 3: In a large bowl, whisk lemon juice, capers, olives, and ¾ tsp of salt and pepper.

Drizzle in oil. Add sliced fennel and fronds and toss. Top with shaved Parmesan and enjoy!