Ingredients
Array
(
[0] => Array
(
[59edffff-563d-8a84-6df1-b070f5ee1b76] => Array
(
[title] => fennel seed
[ingredientid] => 14751
[ingredientuuid] => 59edffff-563d-8a84-6df1-b070f5ee1b76
[quantity] => 0.25
[measure] => teaspoon
[title_custom] => fennel seeds
[componentid] => 0
[method] =>
)
[daf015d3-abc6-f194-9ddd-3e1b8d3b8bab] => Array
(
[title] => spice, fennel seed, ground
[ingredientid] => 31377
[ingredientuuid] => daf015d3-abc6-f194-9ddd-3e1b8d3b8bab
[quantity] => 1.00
[measure] => teaspoon
[title_custom] => fennel fronds,
[componentid] => 0
[method] => chopped
)
[dd4c3973-cfdd-18c4-b972-3d385561b197] => Array
(
[title] => sea salt
[ingredientid] => 28832
[ingredientuuid] => dd4c3973-cfdd-18c4-b972-3d385561b197
[quantity] => 0.50
[measure] => teaspoon
[title_custom] => sea salt
[componentid] => 0
[method] =>
)
[ff24f7f1-322f-5a94-6907-c49902c22fdb] => Array
(
[title] => lemon peel, fresh
[ingredientid] => 20495
[ingredientuuid] => ff24f7f1-322f-5a94-6907-c49902c22fdb
[quantity] => 0.25
[measure] => teaspoon
[title_custom] => grated lemon rind
[componentid] => 0
[method] =>
)
[7b888e25-4007-2654-1d38-1cfe0c845908] => Array
(
[title] => pepper, black
[ingredientid] => 23878
[ingredientuuid] => 7b888e25-4007-2654-1d38-1cfe0c845908
[quantity] => 0.25
[measure] => teaspoon
[title_custom] => black pepper,
[componentid] => 0
[method] => freshly ground
)
[ffc86bb0-45b1-9814-059b-9a03e0277db1] => Array
(
[title] => fennel, bulb, fresh, slices
[ingredientid] => 14753
[ingredientuuid] => ffc86bb0-45b1-9814-059b-9a03e0277db1
[quantity] => 5.50
[measure] => cups
[title_custom] => fennel bulb (about 2 small bulbs),
[componentid] => 0
[method] => (1/2-inch-thick) slices
)
[ab613628-8dc5-4bc4-29f9-28e48fed8bea] => Array
(
[title] => oil, olive, extra virgin
[ingredientid] => 22450
[ingredientuuid] => ab613628-8dc5-4bc4-29f9-28e48fed8bea
[quantity] => 2.00
[measure] => teaspoons
[title_custom] => extra-virgin olive oil
[componentid] => 0
[method] =>
)
)
)
-
1/4 tsp fennel seeds
-
1 tsp fennel fronds, chopped
-
1/2 tsp sea salt
-
1/4 tsp grated lemon rind
-
1/4 tsp black pepper, freshly ground
-
5 1/2 cups fennel bulb (about 2 small bulbs), (1/2-inch-thick) slices
-
2 teaspoons extra-virgin olive oil
Recipe Method
1. Cook
fennel seeds in a small
saucepan over medium heat 1 minute or until toasted. Place seeds in a small zip-top bag;
crush with a
rolling pin.
2. Combine fennel seeds, fennel fronds, salt, rind, and pepper in a large bowl.
3. Steam the fennel slices, covered, 5 minutes or until tender. Drain. Add fennel and olive oil to fennel frond mixture in bowl; toss well.