I wish I started more fennel seeds this Spring so I had more to experiment with now. Oh well. Four more flats are in the greenhouse as we speak so I have it to look forward to.
I made this simple bean salad for the CSA this week inspired (as I always am) by Heidi Swanson and her gorgeous website. Here it is:
I did, of course, make a few variations and used canned beans I had on hand. I added some garlic cloves and shallots to the fennel bulbs and roasted them all together after tossing them with some olive oil.
For herbs, I used the fennel fronds and a bit of purple basil.
For the dressing, I used vermouth, honey, lemon juice and lemon zest.
Pretty simple. And hopefully delicious, too.