Steak Salad with Shaved Fennel and Dried Cherries

Seared steak, crisp greens and fennel, tart dried cherries, and salty cheese come together in this company-worthy main-course salad. While you’re prepping the ingredients, let the steak sit at room temperature, which will help it cook more evenly.

• 2 Tbs. sherry vinegar
• 2 tsp. chopped fresh thyme
• 1 tsp. Dijon mustard
• 1/2 tsp. granulated sugar
• Kosher salt and freshly ground black pepper
• 1/2-cup plus 2 Tbs. extra-virgin olive oil
• 1 small shallot, finely diced (about 2 Tbs.)
• 1 lb. skirt steak
• 3-1/2 oz. mâche or 1 small head bibb lettuce, trimmed and torn into bite-size pieces
• 1 large fennel bulb (about 1-1/2 lb.), trimmed, quartered, cored, and
  thinly shaved with a mandoline or vegetable peeler (reserve some fronds
  for garnish)
• 4 oz. ricotta salata or feta, crumbled (about 3/4 cup)
• 1/3 cup dried tart cherries

Tip:

You can substitute flank steak or strip steak for the skirt steak, if you like.

Combine the vinegar, 1 tsp. of the thyme, the mustard, sugar, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl. Slowly drizzle in 1/2 cup of the oil, whisking constantly, until emulsified. Whisk in the shallot and season to taste with salt and pepper.

Sprinkle the steak with the remaining 1 tsp. thyme and season generously with salt and pepper. Heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the steak and cook undisturbed until it starts to brown at the edges and easily releases from the pan, about 2 minutes. Flip and continue cooking until the steak is done to your liking (make a nick in a thicker end to check), 2 to 3 minutes more for medium rare. Transfer to a cutting board and let rest for 5 minutes.

While the steak rests, in a large bowl, toss the mâche, fennel, ricotta salata, and cherries with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper.

While the steak rests, in a large bowl, toss the mâche, fennel, ricotta salata, and cherries with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper.

Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

This crisp, creamy, and addictively good salad comes together in no time.

• 3-1/2 cups thinly sliced celery (sliced on the diagonal)
• 1 small fennel bulb, cored and thinly sliced
• 1/4 cup thinly sliced fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 1 cup finely grated Parmigiano-Reggiano
• 2 Tbs. mayonnaise
• 1 Tbs. fresh lemon juice
• 1 tsp. finely grated lemon zest
• 1 anchovy fillet, minced (optional)
• 1 Tbs. extra-virgin olive oil
• 1/4 cup oil-cured black olives, pitted and chopped

In a large bowl, combine the celery, fennel, and parsley. Season with a pinch of salt and a few grinds of pepper.


In a small bowl, mix the Parmigiano, mayonnaise, lemon juice, lemon zest, and anchovy (if using). Whisk in the oil until combined. Season to taste with salt and pepper.


Toss the celery mixture with the dressing, fold in the olives, and serve.

Shrimp with Fennel, Tomato & Pernod Sauce

• 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
• 3/4 tsp. kosher salt; more as needed
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 3 cups very thinly sliced fennel (1 small to medium bulb, trimmed and cored first)
• 3 cloves garlic, smashed
• 1/4 cup Pernod (French anise-flavor liqueur)
• 1 14-1/2-oz. can petite-diced tomatoes
• 1 tsp. chopped fresh thyme
• 1/4 cup chopped fresh flat-leaf parsley

Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should still be a little undercooked.

Reduce the heat to medium. Add the remaining 2 Tbs. oil and the fennel and garlic. Sprinkle with 1/2 tsp. salt and cook, tossing often, until the fennel is very soft and golden brown in places, 6 to 8 minutes.

Carefully add the Pernod (it may flame up) and cook, stirring, until any flames die out and the Pernod has almost evaporated, about 1 minute. Add the tomatoes and their juice, the thyme, and about half the parsley. Bring to a boil and then reduce the heat to a gentle simmer and cook for 3 minutes to meld the flavors. Add the shrimp, and cook, tossing, until it’s opaque throughout (cut one in half to check), 1 to 2 minutes. Season to taste with salt and pepper. Serve immediately, sprinkled with the remaining parsley.

Shellfish with Fennel, Escarole, and Kale

Your Christmas Eve meal should be festive, but not so labor-intensive you spend all your time in the kitchen instead of visiting with family and friends. This simple but indulgent mixed shellfish dish from Michelle Bernstein of Michy's, in Miami, is great on its own with a crusty bread to sop up the sauce, or as part of an authentic Italian holiday feast. 

• 2 Tbs. unsalted butter
• 2 Tbs. olive oil
• 12 grape tomatoes
• 1/2 cup thinly sliced fennel
• 3 medium cloves garlic, thinly sliced
• 1 cup thinly sliced escarole leaves
• 1 Tbs. amontillado sherry
• 1 cup fish broth or bottled clam juice
• 16 littleneck clams, scrubbed
• 16 mussels, debearded and scrubbed
• 6-1/2 oz. (1 cup) medium shrimp (41 to 50 per lb.; preferably wild), peeled and deveined, with tails left intact
• 1 cup thinly sliced kale leaves
• 1/8 tsp. crushed red pepper flakes
• 1/4 cup fresh flat-leaf parsley; more for garnish
• 1/2 tsp. fresh rosemary, minced
• Finely grated zest of half a lemon (2 tsp.)
• 1 tsp. fresh lemon juice
• Kosher salt and freshly ground black pepper

In a small saucepan, heat the butter over medium heat until it turns golden-brown, 2 to 3 minutes. Pour into a small bowl and set aside.


In a 12-inch skillet, heat the olive oil over medium-high heat. Add the tomatoes and cook until they start to blister, 2 to 3 minutes. Add the fennel and garlic. Cook, shaking the pan, until the garlic becomes golden-brown, 2 to 3 minutes. Add the escarole and stir for 1 minute. Add the sherry, raise the heat to high, and cook until it evaporates, about 30 seconds. Add the fish broth and boil until it reduces slightly, 3 to 4 minutes. Add the clams, cover, and cook for 2 minutes. Add the mussels, cover, and cook for 2 minutes. Add the shrimp, cover, and cook for 1 minute. With a slotted spoon, transfer the open shellfish and shrimp to a large bowl and cover loosely with foil. Toss any that do not open.


Stir the kale and pepper flakes into the broth and cook until the kale wilts, about 1 minute. Remove from the heat and add the parsley and rosemary. Pour in the browned butter. Add the lemon zest and juice. Season to taste with salt and pepper.


Distribute the broth, vegetables, and seafood among 4 wide, deep bowls. Garnish with parsley.

Braised Fennel with Pastis

If you don’t have a pan large enough to hold all the fennel wedges in one layer, brown the fennel in batches on top of the stove, and then braise them in a covered pan in the oven. Plan on one large bulb for every two people. Pastis, an anise-flavored liquor, is my favorite, but if you can’t find it, Pernod is a good substitute.

• 2 large bulbs fennel (about 21/2  pounds total), rinsed and patted dry
• Pinch saffron threads (optional)
• 2 Tbs. olive oil
• Kosher salt and freshly ground black pepper
• 2 Tbs. pastis, or 1/4 cup dry white wine or vermouth
• 3/4 cup homemade or low-salt chicken broth or  water

Trim off the fennel stalks. Trim about 2 tablespoons of the frilly, dill-like leaves from the stalks and set aside. Discard the stalks (or save to add to soups or broths). Cut the bulbs into lengthwise quarters, or, if the bulbs are very large, into sixths. Each wedge should be 2 to 3 inches wide and should be held intact with a portion of the core. Set a large (10-inch) skillet over medium heat. If using the saffron, put it in the dry pan and let heat for a couple of minutes. Pour in the olive oil and swirl to coat the bottom of the pan. Add the fennel wedges, flat side down, and season lightly with salt and pepper. Increase the heat to medium high. When the first side is brown, after 3 minutes, turn the fennel and season again with salt and pepper. Brown the second flat side, turn, season, and brown the rounded side the same way. The total browning time should be about 10 minutes.

Lower the heat to medium, give the pan a minute to cool slightly, and then add the pastis, wine, or vermouth. Let the alcohol cook until nearly evaporated, 30 to 60 seconds, and then add the broth or water. Lower the heat to medium low, cover, and simmer gently until the core is tender when pierced with a table fork, 30 to 40  minutes. Turn the pieces every 10  minutes so they cook evenly and, if necessary, add more water, 1/4 cup at a time, to keep the pan from getting dry. (A  glass lid makes it easy to monitor the moisture level.) While the fennel cooks, mince the reserved leaves.

Transfer the fennel wedges to a platter, turning them to sit on their rounded sides. If the braising liquid looks watery, boil briefly until it reduces to a syrupy consistency. Drizzle the syrupy juices over the fennel, season to taste with salt and pepper, and sprinkle the minced leaves on top. Serve hot, warm, or at room temperature.

Cucumber, Fennel & Roasted Potato Salad with Parsleyed Yogurt

This chunky Mediterranean-inspired salad of spring vegetables is a perfect pairing with roast lamb or chicken.

• 1-1/2 lb. fingerling potatoes
• 1/4 cup extra-virgin olive oil; more to taste
• Kosher salt and freshly ground black pepper
• 1/2 lb. haricots verts or slender green beans, trimmed
• 1-1/2 cups plain whole-milk Greek yogurt, such as Fage Total
• 1-1/2 Tbs. chopped fresh flat-leaf parsley
• 3 medium stalks celery, trimmed and sliced 1/8 inch thick on a sharp diagonal
• 1 English cucumber, peeled, cut in half lengthwise, seeded, and sliced 1/8 inch thick on the diagonal
• 1 medium bulb fennel (about 1 lb.), trimmed, cut in half, cored, and sliced crosswise 1/8 inch thick
• 1 small red onion, halved and sliced crosswise 1/8 inch thick
• 1 Tbs. fresh lemon juice; more to taste

Heat the oven to 400°F. On a small rimmed baking sheet, toss the potatoes with 1 Tbs. of the oil and season generously with salt and pepper. Roast until tender when pierced with a skewer, 25 to 30 minutes. Cool the potatoes; they can be served still warm or at room temperature.

Meanwhile, bring a medium saucepan of salted water to a boil. Cook the haricots verts until just tender (taste one to see), 3 to 4 minutes. Drain in a colander and run under cold water until cool.

Combine the yogurt and parsley and season well with salt and pepper; keep chilled until ready to serve.

To serve, halve or quarter any larger fingerlings but leave the tiny ones whole. Combine the potatoes, haricots verts, celery, cucumber, fennel, and red onion in a large bowl and toss with the remaining 3 Tbs. oil and the lemon juice. Season well with salt and pepper and toss again. Taste and add more lemon juice or olive oil if needed.

Divide the salad among six to eight plates, piling it toward the center of each plate. Drop a large dollop of yogurt next to each salad.

Basic Roasted Fennel

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the fennel with olive oil and salt and pepper before roasting. Or toss the fennel with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after it comes out of the oven.

• 1 lb. fennel, quartered lengthwise 
• 1 to 3 Tbs. extra-virgin olive oil
• 1/2 tsp. kosher salt; more to taste
• Freshly ground black pepper
• Fresh lemon juice (optional)

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. Trim the base and core of the fennel quarters, leaving just enough of the core intact to hold the layers together. Cut into 3/4- to 1-inch wedges. In a medium bowl, toss the fennel with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the fennel out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast until the fennel begins to brown on the edges, 15 minutes. Flip the fennel and continue to roast until tender and nicely browned, 10 minutes.

Return the fennel to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If the fennel seems a bit dry, drizzle it with a little oil. Season to taste with salt, pepper, and lemon juice, if using.

Sautéed Fennel & Red Onion with Arugula

If you can’t find baby arugula, larger leaves are fine. Just discard any large stems, tear the leaves into bite-size pieces, and be sure they’re washed well.

• 2 cups loosely packed baby arugula
• 2-1/2 Tbs. olive oil
• 1 medium-large bulb fennel, cored and cut into 1/4-inch thick slices (to yield about 2 cups)
• 1 cup 1/8- to 1/4-inch-thick half-moon slices red onion
• Kosher salt and freshly ground black pepper
• 1 large clove garlic, minced
• 1/4 cup orange juice, preferably fresh
• 4 kalamata olives, pitted and coarsely chopped

Scatter the arugula in a wide, shallow serving bowl. Heat a large (preferably 12- inch) skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil and swirl to coat the pan. As soon as the oil is shimmering—but not smoking—add the fennel and onion in an even layer. Season with salt and pepper and let the vegetables cook undisturbed until they have begun to brown, about 2 minutes. Stir occasionally until the fennel and onion are tender and deep golden brown in places, about another 5 minutes. If the vegetables seem to be cooking too fast or the bottom of the pan is starting to burn, lower the heat to medium. (If using an electric stovetop, take the pan off the burner momentarily to let the pan cool.) Clear a space in the center of the pan and add the remaining 1/2 Tbs. oil and then the garlic. Let cook until the garlic is fragrant, about 30 seconds. Add the orange juice and stir to combine with the vegetables. Pour the mixture over the arugula and toss to combine and to wilt the arugula. Season to taste with salt and pepper, sprinkle with the chopped olives and and serve immediately.

Shrimp with Fennel, Tomato & Pernod Sauce

• 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
• 3/4 tsp. kosher salt; more as needed
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 3 cups very thinly sliced fennel (1 small to medium bulb, trimmed and cored first)
• 3 cloves garlic, smashed
• 1/4 cup Pernod (French anise-flavor liqueur)
• 1 14-1/2-oz. can petite-diced tomatoes
• 1 tsp. chopped fresh thyme
• 1/4 cup chopped fresh flat-leaf parsley

Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should still be a little undercooked.

Reduce the heat to medium. Add the remaining 2 Tbs. oil and the fennel and garlic. Sprinkle with 1/2 tsp. salt and cook, tossing often, until the fennel is very soft and golden brown in places, 6 to 8 minutes.

Carefully add the Pernod (it may flame up) and cook, stirring, until any flames die out and the Pernod has almost evaporated, about 1 minute. Add the tomatoes and their juice, the thyme, and about half the parsley. Bring to a boil and then reduce the heat to a gentle simmer and cook for 3 minutes to meld the flavors. Add the shrimp, and cook, tossing, until it’s opaque throughout (cut one in half to check), 1 to 2 minutes. Season to taste with salt and pepper. Serve immediately, sprinkled with the remaining parsley.

Cucumber, Fennel & Roasted Potato Salad with Parsleyed Yogurt

This chunky Mediterranean-inspired salad of spring vegetables is a perfect pairing with roast lamb or chicken.

• 1-1/2 lb. fingerling potatoes
• 1/4 cup extra-virgin olive oil; more to taste
• Kosher salt and freshly ground black pepper
• 1/2 lb. haricots verts or slender green beans, trimmed
• 1-1/2 cups plain whole-milk Greek yogurt, such as Fage Total
• 1-1/2 Tbs. chopped fresh flat-leaf parsley
• 3 medium stalks celery, trimmed and sliced 1/8 inch thick on a sharp diagonal
• 1 English cucumber, peeled, cut in half lengthwise, seeded, and sliced 1/8 inch thick on the diagonal
• 1 medium bulb fennel (about 1 lb.), trimmed, cut in half, cored, and sliced crosswise 1/8 inch thick
• 1 small red onion, halved and sliced crosswise 1/8 inch thick
• 1 Tbs. fresh lemon juice; more to taste

Heat the oven to 400°F. On a small rimmed baking sheet, toss the potatoes with 1 Tbs. of the oil and season generously with salt and pepper. Roast until tender when pierced with a skewer, 25 to 30 minutes. Cool the potatoes; they can be served still warm or at room temperature.

Meanwhile, bring a medium saucepan of salted water to a boil. Cook the haricots verts until just tender (taste one to see), 3 to 4 minutes. Drain in a colander and run under cold water until cool.

Combine the yogurt and parsley and season well with salt and pepper; keep chilled until ready to serve.

To serve, halve or quarter any larger fingerlings but leave the tiny ones whole. Combine the potatoes, haricots verts, celery, cucumber, fennel, and red onion in a large bowl and toss with the remaining 3 Tbs. oil and the lemon juice. Season well with salt and pepper and toss again. Taste and add more lemon juice or olive oil if needed.

Divide the salad among six to eight plates, piling it toward the center of each plate. Drop a large dollop of yogurt next to each salad.

Penne with Sausage, Fennel, and Pecorino

This hearty fall pasta gets a double dose of fennel flavor, from both fresh fennel and fennel seed in the sausage.

• Kosher salt
• 4 Tbs. extra-virgin olive oil
• 12 oz. sweet Italian sausage, casings removed
• 2 medium yellow onions, halved and thinly sliced (about 3 cups)
• 1 large fennel bulb (about 1-1/2 lb.), halved, cored, and thinly sliced crosswise (about 4 cups)
• 2 Tbs. chopped fresh sage
• 1 cup lower-salt chicken broth
• 10 oz. dried penne
• 1 oz. finely grated Pecorino Romano (1 cup using a rasp grater); more for serving
• Freshly ground black pepper

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add the sausage and cook, stirring and breaking it up into smaller pieces with the edge of a slotted metal spoon, until browned and cooked through, about 5 minutes. Use the spoon to transfer the sausage to a paper-towel lined plate and pour off any fat left in the skillet.

Set the skillet over medium-high heat and add the remaining 2 Tbs. oil and the onion.Cook, stirring occasionally, until it softens and begins to brown, about 10 minutes. Stir in the fennel, sage, and 1/4 tsp. salt. Lower the heat to medium and cook, stirring occasionally, until the fennel is softened and the onion is golden, about 5 minutes. Add the cooked sausage and chicken broth and cook, stirring, until heated through, about 2 minutes.

Meanwhile, cook the penne in the boiling water, stirring occasionally, until cooked through, 10 to 11 minutes. Reserve 1 cup of the pasta water and drain the pasta in a colander. Return the pasta to the pot over medium-high heat and stir in the sausage mixture until well combined. Remove from the heat and stir in the cheese, 1/4 tsp. pepper, and enough reserved pasta water to moisten, if necessary. Distribute among 4 bowls and sprinkle with additional cheese.

Heirloom Cherry Tomato, Fennel & Arugula Salad with Goat Cheese Dressing

The tart goat cheese dressing and crisp fennel elevate this simple tossed salad.

• 2 oz. soft goat cheese, at room temperature
• 1/3 cup buttermilk
• 2 Tbs. plus 1 tsp. extra-virgin olive oil
• 1 Tbs. mayonnaise
• 1 Tbs. fresh lemon juice
• 2 Tbs. thinly sliced chives
• Kosher salt and freshly ground black pepper
• 1/4 lb. baby arugula leaves
• 1 large or 2 small bulbs fennel, stalks trimmed, outer layer removed, and cored
• 1 pint various heirloom cherry tomatoes, cut in half (or substitute 3 medium heirloom tomatoes cut into bite-size pieces, about 2 cups)

In a food processor, blend the goat cheese, buttermilk, 2 Tbs. of the olive oil, mayonnaise, and lemon juice until smooth. Transfer to a medium bowl and stir in the chives. Season to taste with salt and pepper.

Put the arugula in a large bowl. Using a mandoline set at a very thin setting or a vegetable peeler, shave the fennel and add to the arugula. Toss with enough of the dressing to just coat the salad. Season to taste with salt and pepper. Divide the salad among 4 large salad plates and mound slightly. Toss the tomatoes in a bowl with the remaining 1 tsp. olive oil and a little salt and pepper; scatter on the salads. Serve immediately, passing the remaining dressing at the table.

Sear-Roasted Salmon with Honey-Glazed Fennel

The richness of sear-roasted salmon is contrasted by the bright, sweet-tart salad of fennel and apple that tops it. This recipe features a few unusual spices, namely tart sumac and fragrant fennel pollen. If you can’t find fennel pollen, you can omit it; the dish will still be very flavorful. If you use paprika instead of sumac, the fish and fennel will take on a rich, red hue.

For the spice rub:

• 1 Tbs. coriander seeds
• 2 Tbs. ground sumac or sweet paprika
• 2 tsp. finely grated lemon zest
• 2 tsp. kosher salt

For the fish and fennel:

• Four 6-oz. skinless salmon fillets, preferably wild
• 41/2 tsp. freshly squeezed lemon juice
• 1 Tbs. honey
• 3 Tbs. plus 1 tsp. olive oil
• 1 small fennel bulb, quartered, cored, and sliced lengthwise about 3/16 inch thick, to yield 1-1/2 cups (save about 1/2 cup fronds for garnish)
• One-half Granny Smith apple
• Kosher salt and freshly ground black pepper
• 1/2 to 3/4 tsp. fennel pollen

Heat the oven to 425°F.

Make the spice rub

In a small skillet, heat the coriander seeds over medium heat, stirring frequently, until they are lightly golden brown and aromatic, about 3 minutes. Remove from the heat and let cool slightly. Grind the seeds in an electric grinder and transfer to a small bowl. Use your fingers to stir in the sumac or paprika, lemon zest, and salt.

Sear-roast the fish and fennel:

Generously coat the salmon fillets on all sides with the rub and set the fillets on a plate. In a small bowl, stir together 4 tsp. of the lemon juice and the honey.

In a heavy 12-inch ovenproof skillet, heat 3 Tbs. of the oil over medium-high heat. When the oil is shimmering hot, arrange the salmon fillets evenly in the pan, skinned side up. Add the fennel to the pan, fitting it into the spaces around the fish. (It will look like there’s not much room, but you will be able to squeeze this amount of fennel around the fillets.) Sear for about 2 minutes, without moving; then use a slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and put the pan in the oven. Roast until the salmon is barely cooked in the center, 4 to 6 minutes. While the salmon is roasting, toss the fennel fronds in a medium bowl with the remaining 1 tsp. olive oil. Core the apple half and cut it into matchsticks. Add to the fennel fronds. Sprinkle the remaining 1/2 tsp. lemon juice over the apples, season with salt and pepper, and toss again. When the salmon is cooked, remove the pan from the oven and transfer the salmon with the spatula to serving plates. Taste the fennel; if it is still crunchy, set the pan over medium heat and cook the fennel a few minutes more, stirring occasionally, until it’s tender. With the spatula, transfer the fennel to a small plate.

Pour off and discard any oil in the pan, blotting the pan with a wad of paper towels (there will be some browned spice rub sticking to the pan, which is fine). Return the pan to the stove over medium-high heat and add the lemon-honey mixture. Bring to a boil, stirring with a whisk or wooden spoon to release the browned bits. Add the cooked fennel and stir to coat it with the glaze. Remove the pan from the heat. Season to taste with salt and pepper.

Top each piece of salmon with some of the glazed fennel and then a little mound of apple salad. If any glaze remains in the pan, drizzle some around each piece of salmon. Sprinkle each portion with a good pinch of fennel pollen, if using, and serve immediately.

Roasted Fennel with Asiago and Thyme

Roasting fennel brings out its mellow sweetness; a sprinkling of thyme and grated Asiago dresses it up. If you double this recipe, use two baking sheets so the fennel isn’t too crowded to brown.

• 2 large fennel bulbs (about 2 lb. total)
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 tsp. minced fresh thyme
• 1/3 cup packed grated Asiago cheese

Position a rack in the top third of the oven, put a large heavy-duty rimmed baking sheet on the rack, and heat the oven to 500°F.

Trim the fennel, quarter each bulb vertically, and trim away most of the core, leaving just enough to hold the layers intact. Slice each quarter into 4 wedges.

In a medium bowl, toss the fennel with the olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Remove the baking sheet from the oven and quickly spread the fennel on the sheet, with the largest pieces toward the edges of the pan. Roast until the fennel pieces are almost tender and the bottoms are lightly browned, about 18 minutes.

Flip the fennel, sprinkle with the thyme and then the Asiago, and continue roasting until the cheese is melted and golden, 3 to 5 minutes more. With a spatula, transfer the fennel and any lacy, golden cheese bits to a serving dish.

Grilled Vegetable Salad with Feta

This fresh, colorful, Greek-inspired salad is perfect with grilled or roast chicken, steak, or lamb, and a slice of crusty bread.

• 1 small or 1/2 medium fennel bulb with fronds attached
• 1 medium orange bell pepper, stemmed, seeded, and cut lengthwise into 4 or 5 pieces
• 1 medium red onion, cut into 1/4-inch-thick slices
• 1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
• 1 medium yellow squash, cut lengthwise into 1/4-inch-thick slices
• 1/4 cup extra-virgin olive oil
• Kosher salt
• 3 Tbs. red wine vinegar
• Freshly ground black pepper
• 1-1/2 cups grape tomatoes, halved
• 1/2 cup crumbled feta cheese (2-1/2 oz.)
• 3 Tbs. loosely packed thinly sliced fresh basil

Cut the stalks off the fennel bulb. Remove about 1/4 cup of the fronds from the stalks, chop the fronds, and reserve. Cut the fennel in quarters lengthwise and trim away most of the core, leaving just enough intact to keep the layers together. Slice the quarters lengthwise 1/4 inch thick.


Prepare a medium gas or charcoal grill fire (alternatively, use an indoor grill pan over medium-high heat). Arrange the vegetables in a single layer on a tray or work surface. Brush both sides of the vegetables with 2 Tbs. of the olive oil and season with 1/4 tsp. salt.


Grill the vegetables in batches, flipping once, until both sides are nicely charred and the vegetables are just tender, about 12 minutes total for the fennel, 10 minutes total for the pepper, and 6 minutes total for the onion and squash. When the vegetables are cool enough to handle, cut them into 1/2-inch dice and transfer to a large bowl.


In a small bowl, whisk the remaining 2 Tbs. olive oil, the vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss the vegetables with the dressing. Gently stir in the tomatoes and fennel fronds. Season to taste with more salt and pepper. Divide the salad among 4 plates and sprinkle with the feta and basil.

Shellfish with Fennel, Escarole, and Kale

Your Christmas Eve meal should be festive, but not so labor-intensive you spend all your time in the kitchen instead of visiting with family and friends. This simple but indulgent mixed shellfish dish from Michelle Bernstein of Michy's, in Miami, is great on its own with a crusty bread to sop up the sauce, or as part of an authentic Italian holiday feast. 

• 2 Tbs. unsalted butter
• 2 Tbs. olive oil
• 12 grape tomatoes
• 1/2 cup thinly sliced fennel
• 3 medium cloves garlic, thinly sliced
• 1 cup thinly sliced escarole leaves
• 1 Tbs. amontillado sherry
• 1 cup fish broth or bottled clam juice
• 16 littleneck clams, scrubbed
• 16 mussels, debearded and scrubbed
• 6-1/2 oz. (1 cup) medium shrimp (41 to 50 per lb.; preferably wild), peeled and deveined, with tails left intact
• 1 cup thinly sliced kale leaves
• 1/8 tsp. crushed red pepper flakes
• 1/4 cup fresh flat-leaf parsley; more for garnish
• 1/2 tsp. fresh rosemary, minced
• Finely grated zest of half a lemon (2 tsp.)
• 1 tsp. fresh lemon juice
• Kosher salt and freshly ground black pepper

In a small saucepan, heat the butter over medium heat until it turns golden-brown, 2 to 3 minutes. Pour into a small bowl and set aside.


In a 12-inch skillet, heat the olive oil over medium-high heat. Add the tomatoes and cook until they start to blister, 2 to 3 minutes. Add the fennel and garlic. Cook, shaking the pan, until the garlic becomes golden-brown, 2 to 3 minutes. Add the escarole and stir for 1 minute. Add the sherry, raise the heat to high, and cook until it evaporates, about 30 seconds. Add the fish broth and boil until it reduces slightly, 3 to 4 minutes. Add the clams, cover, and cook for 2 minutes. Add the mussels, cover, and cook for 2 minutes. Add the shrimp, cover, and cook for 1 minute. With a slotted spoon, transfer the open shellfish and shrimp to a large bowl and cover loosely with foil. Toss any that do not open.


Stir the kale and pepper flakes into the broth and cook until the kale wilts, about 1 minute. Remove from the heat and add the parsley and rosemary. Pour in the browned butter. Add the lemon zest and juice. Season to taste with salt and pepper.


Distribute the broth, vegetables, and seafood among 4 wide, deep bowls. Garnish with parsley.

Potato, Asparagus & Fennel Ragoût

• 2 Tbs. extra-virgin olive oil
• 1 small onion, sliced into wedges about 1/2-inch thick at the widest point
• Kosher salt and freshly ground black-pepper 
• 1 lb. thick asparagus, bottoms trimmed, spears cut into 2-inch pieces
• 1 large bulb fresh fennel (about 1 lb.), fibrous outer layer removed, cored, and cut into 1/4-inch dice
• 10 oz. red-skinned potatoes (about 2 medium), scrubbed and cut into 1/2-inch chunks
• 2 cups homemade or low-salt canned chicken broth
• 1 Tbs. heavy cream
• 2 tsp. Dijon mustard 
• 2 Tbs. chopped fresh dill or flat-leaf parsley
• 1/2 lemon

Heat the oil over medium-high heat in a large saucepan or a small Dutch oven. Add the onion, along with a few pinches of salt and a few grinds of pepper. Cook, stirring frequently, until the onion softens and starts to turn golden, about 5 min. Add the asparagus, fennel, and potatoes to the pot, along with a few more pinches of salt and pepper. Cook, stirring, until the vegetables are well coated with oil and the asparagus has turned bright green, 2 to 3 min. Add the chicken broth, raise the heat to high, and cover the pot. When it comes to a boil, reduce the heat to medium and keep the broth at a lively simmer. Cook, covered, until the potatoes are tender, 7 to 10 min. Stir in the cream, mustard, dill or parsley, and a squeeze or two of lemon juice. Adjust the seasonings and serve.

Sweet & Sour Braised Fennel

This side dish pairs especially well with roasted or grilled fish.  

• 2 medium bulbs fennel, washed and trimmed
• 2 Tbs. extra-virgin olive oil
• 2 carrots, peeled and cut into thick slices on the diagonal
• 1 large red onion, quartered
• 1 clove garlic, minced
• Juice of 1 lemon
• 1 cup water; more as needed
• 1 tsp. sugar
• Salt and freshly ground black pepper to taste

Cut the fennel bulbs in half through their cores and cut each half into four or five wedges. In a large, heavy-based pan, heat the oil over medium-high heat. Add the fennel (in batches, if necessary) and brown it well on one side, about 5 minutes. Turn the wedges with tongs and brown the other side. Add the carrots, onion, and garlic; cook over medium heat, stirring, until soft, about 8 minutes. Stir in the lemon juice, water, sugar, salt, and pepper, scraping up any browned bits. Cover and cook, stirring occasionally, until the fennel is soft and the liquid has reduced to a glaze, about 25 minutes. Check about halfway through cooking; if there's still a lot of liquid, remove the cover and continue to cook. If the liquid evaporates before the fennel is cooked through, add a little water, cover, and continue to cook. Serve warm or at room temperature.

Potato, Asparagus & Fennel Ragoût

• 2 Tbs. extra-virgin olive oil
• 1 small onion, sliced into wedges about 1/2-inch thick at the widest point
• Kosher salt and freshly ground black-pepper 
• 1 lb. thick asparagus, bottoms trimmed, spears cut into 2-inch pieces
• 1 large bulb fresh fennel (about 1 lb.), fibrous outer layer removed, cored, and cut into 1/4-inch dice
• 10 oz. red-skinned potatoes (about 2 medium), scrubbed and cut into 1/2-inch chunks
• 2 cups homemade or low-salt canned chicken broth
• 1 Tbs. heavy cream
• 2 tsp. Dijon mustard 
• 2 Tbs. chopped fresh dill or flat-leaf parsley
• 1/2 lemon

Heat the oil over medium-high heat in a large saucepan or a small Dutch oven. Add the onion, along with a few pinches of salt and a few grinds of pepper. Cook, stirring frequently, until the onion softens and starts to turn golden, about 5 min. Add the asparagus, fennel, and potatoes to the pot, along with a few more pinches of salt and pepper. Cook, stirring, until the vegetables are well coated with oil and the asparagus has turned bright green, 2 to 3 min. Add the chicken broth, raise the heat to high, and cover the pot. When it comes to a boil, reduce the heat to medium and keep the broth at a lively simmer. Cook, covered, until the potatoes are tender, 7 to 10 min. Stir in the cream, mustard, dill or parsley, and a squeeze or two of lemon juice. Adjust the seasonings and serve.

Braised Fennel with Pastis

If you don’t have a pan large enough to hold all the fennel wedges in one layer, brown the fennel in batches on top of the stove, and then braise them in a covered pan in the oven. Plan on one large bulb for every two people. Pastis, an anise-flavored liquor, is my favorite, but if you can’t find it, Pernod is a good substitute.

• 2 large bulbs fennel (about 21/2  pounds total), rinsed and patted dry
• Pinch saffron threads (optional)
• 2 Tbs. olive oil
• Kosher salt and freshly ground black pepper
• 2 Tbs. pastis, or 1/4 cup dry white wine or vermouth
• 3/4 cup homemade or low-salt chicken broth or  water

Trim off the fennel stalks. Trim about 2 tablespoons of the frilly, dill-like leaves from the stalks and set aside. Discard the stalks (or save to add to soups or broths). Cut the bulbs into lengthwise quarters, or, if the bulbs are very large, into sixths. Each wedge should be 2 to 3 inches wide and should be held intact with a portion of the core. Set a large (10-inch) skillet over medium heat. If using the saffron, put it in the dry pan and let heat for a couple of minutes. Pour in the olive oil and swirl to coat the bottom of the pan. Add the fennel wedges, flat side down, and season lightly with salt and pepper. Increase the heat to medium high. When the first side is brown, after 3 minutes, turn the fennel and season again with salt and pepper. Brown the second flat side, turn, season, and brown the rounded side the same way. The total browning time should be about 10 minutes.

Lower the heat to medium, give the pan a minute to cool slightly, and then add the pastis, wine, or vermouth. Let the alcohol cook until nearly evaporated, 30 to 60 seconds, and then add the broth or water. Lower the heat to medium low, cover, and simmer gently until the core is tender when pierced with a table fork, 30 to 40  minutes. Turn the pieces every 10  minutes so they cook evenly and, if necessary, add more water, 1/4 cup at a time, to keep the pan from getting dry. (A  glass lid makes it easy to monitor the moisture level.) While the fennel cooks, mince the reserved leaves.

Transfer the fennel wedges to a platter, turning them to sit on their rounded sides. If the braising liquid looks watery, boil briefly until it reduces to a syrupy consistency. Drizzle the syrupy juices over the fennel, season to taste with salt and pepper, and sprinkle the minced leaves on top. Serve hot, warm, or at room temperature.