Some people think I’m a little obsessed with fennel, and maybe I am. But I just can’t help it. It’s such a versatile little vegetable, and has such interesting flavors, that I love messing around with it in the kitchen. Now, those of you who aren’t that wild about fennel because you think it tastes too much like licorice, pay attention. If it’s mature, or if you braise it for a long time, it can take on a fairly strong anise flavor, but if you use fresh, young bulbs sliced thin and toss them with a tangy cole slaw dressing, it balances the licorice flavor and IMHO makes it quite heavenly, even for licorice haters. Serve this one with some barbecue or Strawberry-Glazed Boudin-Stuffed Cornish Hens.
Fennel Slaw
serves 4
1 pound young fennel bulbs
3 dozen tarragon leaves
6 tablespoons buttermilk
4 tablespoons cider vinegar
2 tablespoons mayonnaise
1/2 teaspoon salt
freshly ground black pepper
Cut fennel bulbs lengthwise into quarters, core, and slice very thin; toss with tarragon leaves. Whisk together remaining ingredients and pour over slaw. Chill for at least an hour, taste for salt, and serve with a grinding or two of black pepper.
Back to Hungry Again