Carpaccio of fennel

[tony h]

What’s the best to achieve this? Is the slicing best done raw; is the fennel cooked before or afterwards; is best eaten raw. I don’t use fennel often so any ideas appreciated.

[jrufusj]

What’s the best to achieve this?  Is the slicing best done raw; is the fennel cooked before or afterwards; is best eaten raw.  I don’t use fennel often so any ideas appreciated.

I normally use a Japanese mandoline (Benriner) to slice the raw fennel.

One way I like to serve it (still raw) is with blood orange sliced as thinly as I can (must be done by hand with knife), parmigiano reggiano also sliced very finely, a drizzle of the best olive oil you can lay your hands on, a very light sprinkling of freshly cracked black peppercorn. Do nothing else to it, except that you can snip a bit of the fennel fronds over it for garnish, but go light with that (for texture reasons). The orange should "bleed" just enough that you will get a little liquid flavor and color onto the plate without any additional dressing or garnish.

This is one of my favorite starter salads.

Of course, you could riff on this a thousand ways. Please let us me know if you do anything new with this that works well.

Jim

[Alex]

There are numerous recipies for cooked fennel (often braised) but I've never liked any of them as much eating fennel raw. Here's how I do it: After trimming the top and bottom of the bulb, halve it pole to pole then cut out the triangular center part. Slice crosswise very thin, on an angle. (I use a knife, but a mandoline would be fine, too.)

Like Jim, I also have enjoyed it with shaved parm-reg and citrus. Unfortunately we can find blood oranges here (Michigan) only once a year, and at exorbitant prices (which doesn't stop me, but does make me wish I lived in California). I've combined it with grapefruit, avocado, and a light citrus vinaigrette, with great success. I also make a salad with fennel, cucumber crescents, and Vidalias -- three kinds of crunch playing off each other.

And, as Jim said, there are all kinds of combos. I'd love to hear some ideas.

Edited for typo

Edited September 27, 2003 by Alex (log)

[Jinmyo]

I love fennel raw and roasted.

I often mandoline the fennel, toss with EVOO an much salt and pepper, splash of wine, top with crushed bits of chevre and fennel seed and coarse bread crumbs or coutons , roast at 450.

[Brad S]

I also mostly eat fennel raw as it's texture is one of it's inherit attractions.

Ofcourse used in boulibasse and the like are important.

I love it shaved thin with some procuitto de Parma,great olives,broccoli rabe with pepper flakes garlic and evoo,artichokes and parm with a few slices of crostini.

[Carlovski]

Well I'd start by calling it 'thinly sliced' - not carpaccio. Sorry just one of my bugbears!

[Jinmyo]

Agreed. I refer to it as "shaved" as it's paper-thin coming off the mandoline.

[Wolfert]

I love fennel raw and roasted.

I often mandoline the fennel, toss with EVOO an much salt and pepper, splash of wine, top with crushed bits of chevre and fennel seed and coarse bread crumbs or coutons , roast at 450.

It's 4 am in the morning and this is what I want to eat!

[schnitzel]

This one is lovely and very easy...

Shaved Fennel, Mushroom, and Parmesan Salad

[tony h]

thanks all!