Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Wash the fennel bulbs, trim away any fronds they may have, and boil them until fork tender in a pot of water with the flour and the lemon, which serve to keep the fennel from discoloring. Remove them from the pot with a slotted spoon and put them to drain on a plate covered with a kitchen towel.
While they're cooling, finely mince the anchovy filets and put them in a bowl with the parsley, and grated cheese; season the mixture with a healthy pinch of salt and a goodly grind of fresh pepper, add the vinegar, and beat the mixture with a fork until it becomes creamy. Beat in the olive oil as well.
Finely slice the fennel bulbs, pour the sauce over them, mix delicately, and serve at once.
A wine? White, Tocai Bianco dei Berici.
Kyle Phillips, Fennel Salad Recipe - Fenoci in Salata, 2012.
"Florence fennel" (Foeniculum vulgare dulce), also known as "bulb fennel" or "sweet fennel", is served in some Italian salads, either quartered or chopped finely. In this recipe the fennel is cooked before being added to the dish.
Fennel with Liquore Strega
ABC of Aradia and Other Subjects, scroll down to "fennel"
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