The crisp veggie with a mild licorice taste is good raw, alone or in salads. But cooking brings out its sweetness, making it a perfect addition to a sautéed, grilled, or slow-cooked dish
Angela Brassinga
1 /8Annabelle Breakey
Grilled Chicken and Fennel with Orange Glaze
Quickly cooked chicken breasts get special treatment when served over fennel and onions charred on the grill.
A simple vinaigrette and creamy goat cheese perfectly dress crisp and crunchy veggies. Quinoa adds a punch of protein to a main-dish vegetarian salad that’s sure to please.
The classic combination of fennel and orange works well as a simple salad. We love that San Francisco cook and artisan Angelo Garro adds chile flakes to his for a little bit of heat.