Focus On Fennel

Aromatic fennel has a pale green bulbous base, celery-like stems with bright green feathery foliage, and a crisp, clean flavor—and it is often misleading when labeled as anise.

Florence fennel, as opposed to smaller wild fennel, is readily available in the vegetable section of grocery stores and markets. It can be eaten raw as crudités with hummus—or extra virgin olive oil and Malden salt—or thinly sliced in a salad. Cooked fennel has a subtle flavor. It can be sautéed, braised, roasted, simmered and added to soups and pilafs. The feathery fronds are an attractive garnish, or added at the last minute as a flavor enhancer. The dried seeds are used whole, or ground, in both sweet and savory foods, as well as liqueurs. In many parts of India and Pakistan, they're consumed as an after-meal digestive and breath freshener.

While shopping, look for clean, crisp bulbs with no sign of browning and bright green fronds. Store fennel tightly sealed in plastic wrap and refrigerate for several days.

Bon appétit!

Fennel, Red Onion, Avocado And Grapefruit Salad On A Bed Of Chicory And Baby Arugula(Serves 6)1 large bulb fennel, core, stems and feathery fronds removed

2 grapefruit, peeled and sectioned

Sea salt and freshly ground black pepper, to taste

1 small red onion, halved and thinly sliced

2 firm, ripe avocados, preferably Haas, chunked

1/2 bunch chicory, washed and spun dry

4 cups baby arugula leaves, washed and spun dry

For the dressing:

2 teaspoons Dijon mustard

1 tablespoon white balsamic vinegar

Juice from grapefruit

1 teaspoon pure honey, to taste

1/3 cup extra virgin olive oil

1 tablespoon fennel fronds, choppedTo prepare:Thinly slice the fennel using a benriner, or mandoline.

Transfer to a bowl.

Remove grapefruit skin and pith, using a long serrated-edge knife, over the bowl of fennel to catch the juices.

Carefully cut on either side of each membrane to release the sections, allowing them to fall into the bowl.

Discard the skin.

Squeeze the remaining juices from the membranes.

Season fennel and grapefruit with salt and pepper, to taste.

Marinate about 1 hour.

Whisk mustard, vinegar and accumulated juices in a small bowl, until blended.

Whisk honey into the mixture.

Slowly add oil, whisking continuously, until the mixture becomes an emulsion.

Taste and adjust the seasonings.

Drizzle about 2 tablespoon of dressing on the fennel.

Toss well with a fork.

Slice onion.

Add to the fennel.

Cut chicory into bite-sized pieces.

Toss with arugula in a large bowl.

Cut avocados into chunks.

Immediately drizzle about 1 tablespoon of accumulated juices from grapefruit/fennel over the avocado to prevent discoloration.

Add only enough dressing to lightly coat the greens.

Transfer them to a large platter.

Taste and adjust the seasonings of fennel/grapefruit mixture.

Add avocado to fennel.

Gently toss together.

Mound the salad on top of the greens using a slotted spoon, leaving the accumulated juices in the bowl.

Garnish the whole affair with chopped fronds.

Whisk remaining dressing into the accumulated juices.

Transfer to a pitcher.

Serve with the salad.Farro And Fennel Pilaf With Orange Bell Pepper And Raisins(Serves 6)2 cups farro, soaked in cold water overnight

3 tablespoons olive oil

1 large leek, white parts only, chopped

1 medium orange bell pepper, diced

1/2 large fennel bulb, core and fonds removed, cut into dice

Sea salt and freshly ground black pepper, to taste

1 teaspoon thyme

4½ cups good quality chicken stock

1/2 cup raisins

1/4 cup chopped fennel fonds, for garnishTo prepare:Preheat the oven to 375°F.

Coat the bottom of a heavy, two-quart casserole dish with oil.

Place over moderate-high heat.

Add chopped leek.

Sauté, until it softens.

Add bell pepper and fennel.

Season with salt, pepper and thyme.

Drain water off farro.

Add farro to leek and pepper mixture.

Stir, until coated with oil.

Simmer stock.

Once hot, add all stock at once, stirring to mix well.

Cover.

Bring to a boil.

Bake, until all liquid is absorbed, about 40 minutes.

Remove from the oven.

Taste and adjust the seasonings.

Fluff with a fork.

Stir raisins and chopped fonds into hot pilaf.

Let stand about 5 minutes before serving.