When I lived in Sheboygan, I was a frequent dinner guest of one of my favorite co-workers. She made seemingly simple ingredients truly sing, without recipes. Her pan seared and wine braised chicken thighs come to mind right away and then this amazing salad she always made with fennel, cilantro, and lime- I never ate fennel this way, truly I can’t remember fennel before this salad! Anyhow, we had some fennel on hand and cilantro and lime, so it was meant to be recreated and brought me back to the kindness showed to me when I was alone and so far from Jason, my friends and my family. Thank you. I added cherry tomatoes on top of the original recipe it adds a variety to the crunchy texture of the fennel and look at the colors…
1 medium bulb of fennel, trimmed and sliced**
1 cup halved cherry tomatoes
1/4 cup chopped cilantro
1 tablespoon fennel fronds, chopped
2 tablespoons extra virgin olive oil
juice of 1 lime
salt and pepper to taste
Toss fennel, tomatoes and cilantro together in a bowl with the lime juice and olive oil to coat. Season with salt and pepper to taste, serve cold.
** To trim fennel, cut the stalks away from the bulb, reserve enough fronds to add to the salad. Cut the bulb in half from the top to the bottom, then in half again, same way. Next take each quarter fennel bulb on its side and slice the point off on a diagonal, this will remove the tough base of the bulb. Then slice on the bias thinly.