Fennel, a close cousin of celery and anise, is currently in season (which explains why I’ve recently seen so many recipes that include it!). It is a good source of fiber, Vitamin C, and potassium, and can be used as both an herb and a vegetable. If you like the taste of black licorice, you’ll love fennel – use it to add an unexpected burst of flavor to salads like the one below.
Barley, Fennel, and Beet Salad
2 cups cooked barley (from about 2/3 cup dried)
1 thinly sliced fennel bulb
2 thinly sliced small golden beets
½ thinly sliced small red onion
¼ cup chopped toasted almonds
¼ cup torn fresh mint
¼ cup olive oil
3 tablespoons Sherry vinegar or red wine vinegar
Black pepper, to taste
- Toss 2 barley, fennel , beets, onion, almonds, and mint in a large bowl with olive oil and vinegar; season with pepper to taste. Serves 6.
Recipe from Epicurious