I love fennel. It’s mildly sweet, just barely licorice flavored. It’s crunchy and refreshing. My favorite way to eat this frondy vegetable is thinly sliced, tossed with some salt, truffle oil, and a squeeze of lemon. I tossed some darkly roasted almonds on the top of this salad this weekend and enjoyed it with dinner.

You may choose not to add the lemon, but the truffle oil and salt are a must. The black truffle oil adds a dimension and luxurious quality that pairs beautifully with this crunchy salad.


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