I can’t remember exactly when I fell in love with fennel, but I know it was since I left Australia to go travelling. It was probably when I first experienced a Florentine flnnochio — those plump, round, firm, crisp and bulbous fennels from Italy.
I love the fresh aniseed flavour of fennel, and it is an excellent digestive. I find that a fennel salad is the perfect antidote to rich barbecued meats. You can slice or shave fennel, or cut it into largish wedges to munch on.
This recipe is so simple and fresh, you’ll keep making it whether you’re having a barbecue or not. It also uses the pale inside leaves of celery.