It's also an ingredient in that high-octane head-lifting beverage absinthe.
Finocchio, as it is called in Italy, can be cooked but I think it's at its best as a salad ingredient. It's more usually available in autumn and winter when it makes a really refreshing salad when teamed with mandarin slices. However I found some at a local supermarket during the week and managed to track down the growers who told me they are growing fennel all year round. Good news for fans like me.
With local rock melon coming on stream here in New Zealand, these are an ideal companion for the salad. And for a sharp tang to finish the dish, it's worth investing in a bottle of pomegranate molasses. This pleasantly tart product is concentrated pomegranate juice. It comes from the Middle East and can be used in both sweet and savoury dishes. I have seen it described as the "new balsamic vinegar".
Finocchio and Rock Melon Salad
1 or 2 heads of fennel
3 tablespoons olive oil
2 tablespoons lemon juice
salt and freshly milled back pepper
1/2 rock melon
pomegranate molasses
Cut the stalks off the fennel heads. Using a mandoline grater, or a sharp cook's knife, thinly slice the fennel heads. Reserve the green fronds. Whisk together the olive oil and lemon juice, adding the salt and pepper. Pour over the fennel and set aside until required. Using a melon baller, scoop the melon flesh into balls. Drain the fennel slices and arrange on a serving dish, or on individual plates. Top with the melon balls. Snip over the feathery greenery then drizzle lightly with pomegranate molasses.
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