Braised Fennel


  • 1 fennel bulb with frond attached
  • 1/2 cup white wine
  • Olive oil
  • Salt and pepper
  • Juice of half a lemon 
  • Freshly grated Parmesan (optional)


1) Trim and discard stems of fennel bulb. Finely chop fennel fronds (green leafy tops) and place aside. Slice the fennel bulb lengthwise into ~1/2 inch pieces. 

2) Heat olive oil in a skillet over medium-high heat. Brown, not burn, fennel on all sides, about 5 minutes total. 

3) Reduce heat to low and add white wine to deglaze pan. Also add a healthy splash of water. Cover and cook until fennel is tender, about 8-10 minutes. 

4) Remove from heat. Squeeze half a lemon over fennel, season with salt and pepper. Finally, mix in some chopped raw fennel frond. If using, finish with freshly grated Parmesan cheese. 

Makes a great side dish for fish. Can also use for the base of a great pasta dish by adding other fresh seasonal vegetables. 

Tomato, Fennel & Basil Salad with Thyme-Oregano Balsamic Vinaigrette

Recipe courtesy of  Natural Gourmet Institute

Recipe courtesy of Natural Gourmet Institute

cherry tomatoes.jpg

Ingredients for the salad:
4 plum tomatoes, quartered lengthwise and cut into 1/4-inch slices
2 large fennel bulbs, cored and thinly sliced
1 shallot, minced
½ ounce basil, sliced into thin ribbons
Shaved parmesan
Ingredients for the vinaigrette:
2 tablespoons balsamic vinegar
1 tablespoon local honey
1 teaspoon Dijon mustard
1 tablespoon chopped thyme leaves
1 teaspoon chopped oregano leaves
½ teaspoon sea salt
Pinch black pepper
¼ cup extra virgin olive oil

1) In a large bowl, combine tomatoes, fennel, shallot and basil.
2) In a separate bowl, whisk together balsamic vinegar, honey, mustard, thyme, oregano, salt and pepper. While continually whisking, slowly stream in olive oil.
3) Toss salad with vinaigrette. Sprinkle with fresh Parmesan and serve.