A crisp white bulb of fennel brings to mind my father and the people of his generation, who loved to

eat it as a palate-cleansing finish to a long meal. Fennel, with its delicate, anise-like flavor, thrives on

the Italian plains and is a favorite winter vegetable, particularly at Christmas time. High in fiber and

potassium, fennel has been prized for its nutritional and medicinal value since ancient times.

This simple, refreshing salad has been on the Al Tiramisu menu since I first created this version many

years ago. It’s a perennial hit with my guests who invariably ask me for the recipe. Many home cooks

seem mystified by fennel’s unusual appearance and for them I offer tips, below, for dealing with fennel.
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