Fennel, tomato salad, basil with lemon vinaigrette. Fennel’s distinctive anise-like flavor makes it perfect for elevating a ...

In a large salad bowl, combine fennel, orange slices, parsley, olives, pistachios and lemon zest. Drizzle with olive oil, lemon juice and salt and pepper to taste, and gently toss. Sprinkle with ...

Add the pickled walnuts, preserved lemon and fennel fronds to the salad. Season with salt and pepper. For the dressing, whisk the walnut oil, mustard and vinegar together and use to dress the salad.

Fennel, with its distinct licorice-like flavor, is a culinary powerhouse that has become a staple in many African cuisines.

Put the sprigs of dried fennel on a large oiled baking dish, and scatter the unchopped basil over them. Lay the tomato slices on top, alternating with slices of lemon. Season the John Dory inside ...

Mix together the fennel, apple dill, parsley and capers in a medium sized mixing bowl and squeeze in the juice of 1 lemon and its zest. Season with a pinch of sea salt and mix everything together ...

In a large bowl, assemble the salad: Place endive on a serving plate. (A starburst pattern looks really nice.) Add a layer of jicama slices. Drizzle on some dressing, then sprinkle with fennel ...

In a bowl, mix together the mango and fennel with the olive oil, lemon juice and mint. Season to taste with salt and pepper. To serve, cut the chicken into portions, then divide the salad between ...

But despite all the luxurious, rich dishes on the table, or maybe because of them, the one that enchanted me the most was the salad – a fresh, crisp counterpoint of shaved fennel, celery and ...

For the salad: Using a mandoline, slice 2 of the lemons and 1 orange as thinly as possible. Layer the lemon and orange slices into separate bowls. Juice the remaining lemon into a small bowl ...

Finely slice the fennel, lengthways, and toss it into the bowl containing the dressing, with the reserved fronds. Add the onion, orange slices and mint. Toss the salad and scatter the pomegranate ...

Lemon, fennel and chili are winning matches for salmon, and add some nice interest to contrast this dish’s otherwise rich ...