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Raw fennel adds great flavor to salads like the Brisket and Root Vegetable Salad, but if it’s too thickly sliced, it can be fibrous and tough to eat. By shaving fennel into very thin slices, you can showcase its best attributes—a mild licorice-like flavor and crisp texture. Fortunately, you don’t need perfect knife skills to produce thin slices of fennel. The mandoline (or hand slicer) and the vegetable peeler can do it for you.
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| Mandoline or hand slicer
Choose the thinness of the fennel shavings by adjusting the blade of the mandoline or hand slicer. Trim the base of the fennel bulb and then halve and core it. Position one fennel half base side down on the mandoline or slicer. Using a fluid motion, slide the fennel back and forth across the blade, allowing the shavings to fall on the cutting board. Keep going until the fennel becomes difficult to hold. |
Vegetable peeler
Trim the base of the fennel and cut the bulb into quarters. Remove the core from each quarter. Holding a fennel quarter in one hand, run the peeler lengthwise down a cut side of the quarter. Continue to shave the bulb in this manner until it becomes difficult to hold. |
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I am so addicted to the use of the Kyocera tool you show for slicing fennel. It is fast and efficient and I love the paper thin slices for salads. I just toss them into the vinegar or lemon juice, that has been salted, in the salad bowl and they sit taking in the acid until I add the greens. It works well for radishes too, as it would for many crisp additions to a salad.
MELISSA.....THANKS FOR THE TIP USING THE MANDOLINE FOR SHAVING FENNEL....I'VE BEEN ROASTING FENNEL WITH SHALLOTS ON A COOKIE SHEET THEN TOPPING IT WITH A PORK TENDERLOIN WRAPPED IN BACON....FORGOT ABOUT MY MANDOLINE....WHAT A TREAT TO SEE YOU ON THE WEB SITE....SANDY MANGO