Allez Cuisine!

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Fennel salsa, before the salsa part.

Growing up in a Ukrainian household, fennel admittedly never made it into the mix. I’d almost go as far as saying that it not once entered our house. I’m sure my parents have both had it before and probably liked it in the variety of ways it can be cooked. It’s nice warm or roasted, and it’s tasty raw, too. But, to a child — especially one with a perogy-and-kielbassa palate — fennel’s subtle sweet anise flavour would probably be interpreted as "gross."
   
As a result, I’ve seldom come in contact with the herb/vegetable. — but there are a few instances in which I’ve had it and really enjoyed it. One of those moments came a few weeks ago when a co-worker, fellow cook and great conjurer of flavours, Brad Milley, brought some in and made a delicious fennel salsa. Although it was a garnish for some black cod, it was hard to stop munchin’ on. A delicious staple of Mediterranean cuisine but now popular and used in much of the world, the flavour of fennel is quite nice and can be adapted to for any cuisine.
   
So if it’s cool with Brad, I’d like to share his recipe for fennel salsa, maybe to help initiate those of you who had a fennel-less upbringing like me.

    You will need:
    2 fennel
    2 limes
    7 tomatoes or 1 lb cherry tomatoes
    Olive oil
    Sea salt and pepper (to taste)
   
Dice up one fennel, sweat it off with some olive oil and set aside to cool. Fold in some finely diced tomato as well as the second fennel, very finely diced, raw. Use the zest of two full limes and the juice from one.
   
Now, add a teaspoon of olive oil and season with sea salt and cracked pepper to taste, and finish off with some chopped fennel herb, the green leafy dill-looking bits at the top.
   
The contrast between the milder anise flavours of the cooked fennel and the crunchy fine dice is great, and the whole thing smacks of lime. It would make a great topping for most fish, or it could just be served as is as a salad. Add a couple julienned green apples and it would be a great topping for pork, as well. Thanks, Brad!
   
If you have any great fennel recipes you’d like to share, send ’em our way. Follow us on Twitter @allez_cuisine.
   
Graham Blicq and Stefan Lytwyn are Winnipeggers who love to buy, cook, serve and eat the best food they can find.