Fennel is a unique vegetable with a distinctive anise-like flavor and a crisp, crunchy texture. It has a bulbous base, stalks similar to celery, and feathery fronds that resemble dill.

4. Remove the stalks from the fennel bulb. Halve the bulb lengthwise and thinly slice. Pull off and reserve the fennel fronds from the stalks. 5. Combine the radicchio, frisee and endives in a bowl.

With a mandoline or the chef’s knife, slice the fennel bulb crosswise as thinly as you can and add to another medium bowl. Sprinkle the fennel with the lemon zest and juice and stir.

1 large fennel bulb (12 ounces), with stalks and fronds 4 large celery ribs, trimmed and very thinly sliced 1 firm, ripe Bosc pear, halved, cored and very thinly sliced Flaky sea salt ...

In a large salad bowl, combine fennel, orange slices, parsley, olives, pistachios and lemon zest. Drizzle with olive oil, lemon juice and salt and pepper to taste, and gently toss.

Place the figs in a bowl and pour the pickling mixture over. Let cool, then transfer to a plastic zipper storage bag. Let stand at least 1 1/2 hours at room temperature or refrigerate up to one week.

3 Ruby Red grapefruit 1 jicama (or a piece of one), about the size of a medium apple 1 small fennel bulb (2-3 inches in diameter), fronds attached A few arugula leaves, chopped 4 tablespoons extra ...

• 1 to 2 pounds fennel bulbs (about 3 or 4 bulbs) trimmed and quartered • 2 large red peppers • 10 whole mushrooms • 2 tablespoons olive oil • 3 tablespoons Italian parsley, coarsely ...