edium heat. Add leeks and fennel; saute until mixture begins to
eavy saucepan cook the julienned fennel and the shallots in the
ver medium-low.
Add fennel, shallots and carrot, cook until
In a small saucepan, heat oil, fennel leaves, lemon juice, crushed garlic and salt and sugar.
Simmer over low heat for 5 minutes.
Pour over a bowl of sweet red onion and thinly sliced cucumber.
Rinse fennel. Trim off stems, and
Preheat oven to 400 degrees F.
Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
Cool slightly; remove skin from beets and cut into wedges.
Trim off fennel leaves and stalk; cut into very thin slices.
Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
Sprinkle cheese over salad.
b>fennel, reserving feathery leaves.
Chop feathery leaves finely and reserve.
Cut fennel
b>fennel, then cut the tops off and slice finely, reserving the leaves
eek. Discard any tough outer leaves.
Thinly slice leek.
nd dressing.
Rinse the fennel bulbs to make sure they
Remove thick stalks from spinach and tear leaves into salad bowl.
Trim leaves from fennel and reserve.
Slice fennel bulb and add with nuts to the bowl.
Put olive oil and seasonings in a jar with a tight-fitting lid, shake well to blend.
Just before serving, pour the dressing over the salad and toss well to coat.
Garnish with fennel leaves.
While broth is heating, prepare fennel and onion. Cut tops off
Whisk the dressing together and set aside.
Arrange the salad ingredients on either a platter or two salad plates.
Garnish with the fennel fronds.
Pass the dressing.
rim root, stalk, and leaves of fennel. Chop and reserve 1 or
nd cooled onion mixture. Add fennel fronds and chili sauce to
Slice off root end of fennel and discard. Slice bulb and
/3 of the feathery fennel leaves, slice it in two top
ogether with the carrots and fennel.
Bring to the boil
nd cut fennel into quarters, reserving any feathery upper leaves to garnish
br>Add 1 teaspoon crushed fennel seeds and stir until fragrant