Fennel, with its faint licorice flavor, is often shredded or thinly sliced and made into salads or side dishes. While you can find it year-round, I think of it as a cold weather vegetable. Look for a bulb with a smooth outer layer and no blemishes. The raw green and white bulb slices along with the feathery fronds combine into a fresh, light salad.
To slice the fennel bulb, you can either use a mandoline or a very sharp knife. I first quarter the fennel and remove the tough triangle at the base. If you are using a mandoline, make sure to use the food holder that attaches to the fennel, so you don’t cut yourself. You can adjust the thickness to your preferred liking. I use the OXO Simple Mandoline. If you don’t have a mandoline, use a very sharp knife to produce even slices….