Shaved Fennel Salad w/ Prosciutto

Ingredients: prosciutto, shaved fennel, lemon zest, olive oil, kosher salt, cracked pepper

Fennel is an amazing late-winter/early spring vegetable that's incredibly refreshing and not used enough. The inner layers of the bulb is where all the good stuff is hidden; I think this is why it is often bypassed at the markets by home cooks because most don't know how to prepare it. But it's super easy. Trust me.


Uncooked, fennel is crunchy and its flavor is very mild and sweet with a hint of anise.  The cooked version is often used in soups and stews and has a softer texture with a flavor of cooked radishes.

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All you need to do is cut off the green stocks and fronds completely. From what I know, these parts are inedible, but correct me if I'm wrong...


Cut off the underside of the bulb and peel away some of the dirty or browned outer layers.

And that's it. It's important to remember that the way you cut the fennel bulb will effect its taste.  Thinner slices will warrant a sweeter flavor.  Thicker, cubed cuts will tend to be bitter. 

** TIP: Use your mandolin slicer!