We're growing fennel bulbs for the first time this year - wasn't sure what to expect, but they are a no- fuss, easy to grow veg - they seem to like lots of room, however - letting in as much light as possible.
I love the refreshing anise-flavour and crunch of raw fennel! The fennel with arugula a nice combo. Now I'm looking for other ways to eat this fabulous veggie - I think next up will be a gratin.
Here is the recipe I used for fennel with arugula, oranges and olives - simple, but delicious:It was a challenge to slice paper-thin, I may have to purchase a mandoline :-)
1 tablespoon honey
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1 bunch arugula
2 orange, peeled and segmented
1 bulb fennel bulb, thinly sliced
2 tablespoons sliced black olives
Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.
I love how the trimmed fennel bulb looks like a green heart~