Fennel Recipe

Prepare the fennel

Trim the fennel by cutting off the stalks and fronds; reserve fronds for garnish. Trim the base slightly and slice each bulb in half lengthwise. Remove any tough core portion from the center of each half if large. Using a sharp knife or mandoline, thinly slice each half crosswise into approximately 1/8-inch (3 mm) slices. Place the sliced fennel in a large mixing bowl.

Prepare the olives and cheese

Pit the Castelvetrano olives if not already pitted and halve them lengthwise. Add the halved olives to the bowl with the fennel. Grate the Pecorino Romano finely and set aside about half for tossing and the remainder for finishing the dish.

In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, red wine vinegar, and honey or agave (if using). Add the sea salt and freshly ground black pepper. Whisk vigorously or shake the jar until the dressing is emulsified and slightly thickened. Taste and adjust acidity or salt — add more lemon juice for brightness or a touch more honey to tame sharpness.

Pour about two-thirds of the dressing over the sliced fennel and olives. Toss gently with tongs or clean hands until the fennel is evenly coated. Allow the salad to rest for 5–10 minutes so the fennel softens slightly and absorbs the dressing.

After the fennel has rested, toss in the grated Pecorino Romano reserved for tossing. Taste and add any remaining dressing as needed. Adjust salt and pepper to taste — remember Pecorino is salty, so add salt sparingly.

Transfer the salad to a serving plate or bowl. Scatter the toasted pine nuts or chopped walnuts over the top, then shave or sprinkle the remaining Pecorino Romano. Finish with the chopped fennel fronds for a fresh anise aroma. Drizzle a very light final thread of extra-virgin olive oil if desired.

Serve immediately at room temperature as an antipasto or side salad. Leftovers keep refrigerated in an airtight container for up to 24 hours, though fennel will soften further.