shaved fennel salad with parsley

Fresh fennel is just showing up in the markets, and a lovely vegetable it is. Fennel is in the same family as parsnips and dill, and you can taste the similarity (parsnip) as well as mistake the fronds for a very large dill plant.

Because the fennel bulb has such a delicate taste, I like it best raw, shaved very thinly, and tossed with parsley and a zingy citrus dressing. The rest of the plant, the long branches and the fronds, can be used to make an outstanding poached fish chowder, with that subtle hint of fennel. Just slice the branches into small pieces , along with some sliced new potatoes and a nice piece of pollock, and simmer until just tender.

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This is an elegant side that goes well with anything from roasted chicken or fresh fish, to shepherd's pie, or simply served with rustic bread or focaccia and warmed goat cheese.

Shaved Fennel Salad with parsley

Serves about 4 people

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one medium to large fennel bulb ( no need to peel)

1/2 cup finely chopped flat leaf parsley

Using a mandoline or a very sharp knife, shave the fennel bulb into paper thin strips.

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Toss the shaved fennel and parsley in the dressing.

Dressing:

2 T. olive oil

2 T. orange juice or lemon juice

1 T. buttermilk

1/4 t. sugar

kosher salt

freshly cracked pepper

Whisk ingredients together briefly. Using two forks or tongs ( or your clean fingers!) mound a small handful onto individual plates.