I don't know why I love fennel, but I do. It's just one of those mysterious veg that I adore the taste of and love to incorporate into meals. I'm not an aniseed flavour fan but I love that when you roast fennel it gets sweetness & depth, and when it's raw in salads it's really zesty and picquant & completely different.
I had a couple of fennel bulbs in my fridge, waiting for the perfect moment, the perfect recipe discovery, and I finally found it. And it ROCKED! I stole the recipe off of Roarfood and am over the moon I discovered this dressing, it is one of the most unctious, delicious creations I've ever tasted! And yes, it goes perfectly over thinly sliced raw fennel bulb.
Dressing: 1 tbsp tahini, juice & rind of 1/2 a lemon, 1 tsp agave, 1/4 cup of olive oil, dozen leaves of basil (blitz in blender or food processor). And ...... ta da!
It's a fantastic way to get a massive dose of Vit C and potassium for this Winter Season. And did I mention how delectable it tastes? I had this for lunch one day and cannot rave enough about the feeling of wellness afterwards, and how much it perked me up. You must try it.
The other way I am getting use out of the fennel plant is with it's seeds. A girlfriend told me about it's magical use at settling sick tummies when I was feeling particularly seedy one morning. I put 8 - 10 of the seeds in my tea infuser, covered it in boiling water and then added a slice of lemon.
Some people may not find the flavour very pleasant, but I quite enjoy it and it really does work. Unfortunately, i have been putting it into practice a little too often lately ...... me bad.
So, get a little adventurous, make the most of the season and enjoy a little fennel!