Sunday, 26 August 2012

The last of the fennel

Yesterday I picked my last fennel bulb and I didn't take a picture!

I was thinking about dinner for visitors and didn't think about blogging at all.  It was a lovely bulb, fat and white.  And then I realised that I did have a photo of it in its junior form.... so imagine this one grown up a little more.

The last of the fennel went into a this salad.  It is one of those recipes that come off those recipe cards that you can pick up at green grocers.  I don't actually normally pick these up, but I liked the look of it.

Bean, fennel and tomato salad (* from the patch)

1 bulb fennel*
2 tbls lemon* juice
olive oil
pine nuts
green beans
cherry tomatoes
parmesan cheese

Take the core from the fennel and cut finely in long strips. Place in a bowl with the lemon juice and olive oil and marinate for 30 minutes.

Place pine nuts in  a saucepan and toast, remove from heat. Steam the beans and refresh under cool water.

Add all ingredients to the fennel bowl and mix thru shaved parmesan. Add ground black pepper. Last night I didn't have any parmesan and so left it out but it really is much better with the parmesan in.

This salad is fresh and crunchy and delicious.  I have also in the past added torn basil leaves to this but it would be great with torn Italian parsley too. It's a great summer salad using many things from the patch.


I have some other fennel in but they are tiny and have only been out of the ground for a week.  I can't wait for my next crop.


  1. Sounds tasty. My fennel I have planted in the past misbaved so I have only ever had joy with the bronze fennel that looked pretty but didn't do much else. Perhaps I should consider trying it again? Perhaps I should also sort out the patch first?

    1. Bronze fennel is so pretty. How did your Florence fennel misbehave? I find them very easy to grow once they get out of the ground.

  2. Sounds good, and I'm not even a fan of fennel.

    1. I too once was not a fan and then something happened, and I now love it.

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