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1 head Fennel
3-4 Tbsp. Olive Oil
Salt & Pepper
½ cup Cheddar, cut very thinly (optional)
This is the perfect light side dish to accompany a grilled cheese sandwich or an omelet. The salty cheese marries nicely with the sweet dates and the anise flavor of the fennel. Trim off the outer layer of the fennel and the top stalks, reserving a few fronds of fennel for garnish. Cut the fennel bulb in half and then slice it very thinly. Use a mandolin if you have one. Toss the fennel with the juice from half a lemon, the olive oil and salt and pepper. Cut the dates in half and take out the seeds. Then slice them into thin strips. Add the dates and the cheddar to the fennel and toss once more. Serve garnished with the fennel fronds.