Better Cuisine: Delicious Fennel Dishes - WFSB 3 Connecticut

Better Cuisine: Delicious Fennel Dishes

Prudence Sloane

Fennel & Prosciutto Salad


2 medium bulbs fennel

1/3 cup of diced prosciutto (have the deli cut a slab ¼" thick) or 8 thin slices of prosciutto

1/3 cup golden raisins

1/2 cup orange juice

2 tablespoons extra virgin olive oil

10-12 shavings of Parmesan cheese

Salt and freshly ground black pepper to taste



Trim a bulb of fennel of its stalks. Cut the trimmed bulb in quarters and remove the tough core.  Slice very thin (best on the thinnest Cuisinart slicing blade). Toss together the fennel, diced prosciutto, raisins, orange juice, and olive oil. If using slices of prosciutto instead of a dice, line a large platter with one layer of the sliced prosciutto. Toss together the remaining ingredients except the Parmesan cheese. Place the mixed salad on top of the prosciutto. Add salt black pepper to taste. Add the shavings of Parmesan cheese on top. The fennel can be slice a day ahead and kept in the refrigerator.

Serves 8 as a salad



Roasted Fennel with Balsamic Vinegar and Parmesan Cheese 


9x13 Pyrex casserole pan

2 medium sized fennel blubs

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

¼ teaspoon coarse salt

Black pepper

2 tablespoons grated Parmesan cheese



Preheat the oven to 350 degrees.

Trim the fronds off the fennel and cut the fennel into 6 wedges if small or 8 wedges if large.  If very large remove the outer layer. Cut out the touch core, but leaving enough to hold the fennel together.

Add the fennel to the pan and toss with the olive oil, balsamic vinegar, salt and pepper. Roast in the center of the oven for 30 minutes. Turn the fennel wedges over and sprinkle with the cheese. Continue roasting for 20-30 additional minutes or until the fennel is caramelized and easily pierced with a fork.  Can be made a day ahead. To reheat cover with aluminum foil and bake at 350 until for 10 minutes or until hot.

Serves 6-8 as a side dish