KNIFE SKILLS:
How to Cut Fennel
Fennel is a generally divisive vegetable.Crisp, with a distinct anise flavor, it can be overpowering
for some people. I prefer my fennel in small doses. Sliced
superthin on a mandoline and tossed with citrus supremes
and a nice lemony vinaigrette, it’s a great winter salad
that goes well with sausages, terrines, and other
charcuterie. The frilly green fronds that grow out of the
top are entirely edible and make a pretty garnish.
With fennel, just like the characters in an episode of
ThunderCats, the good guys and the bad guys are easy to
identify. Look for fennel bulbs that are pale green or
white with no discoloration. The first thing you’ll notice
when fennel is past its prime is browning at the edges of
the layers, so check there first. The layers should be
tightly packed, and the fronds should be bright green and
vigorous (1).
In its whole form, fennel will last for about a week in a
loosely closed plastic bag in the vegetable crisper in the
refrigerator, but once you cut it, it can brown rapidly, so
chop it just before using.
To slice fennel, start by cutting off the thick stalks (they
can be reserved for stock) (2). Standing the bulb on its
base, split it in half (3). Use the tip of your knife to cut the