Meanwhile make the fennel salad: Halve the fennel
bulbs lengthwise, then using a mandoline or chef's knife, thinly slice the fennel, again lengthwise.
Cut the green stalks off the onions and split
the bulbs lengthwise into 6 equal parts being sure to leave some of the root end intact.
Halve the fennel
bulb lengthwise; remove and discard the core.
Halve
the bulb lengthwise and trim the base of the core.
Halve the fennel
bulb lengthwise, remove the core and thinly slice lengthwise.
Not exact matches
To prepare the fennel
bulb, remove the outer layers (if bruised or soft), cut in half
lengthwise, remove the hard core, and thinly slice (makes about 2 cups).
Kabocha Squash and Fennel Soup 1/2 medium kabocha squash 1 medium fennel
bulb 2 T olive oil 2 t fennel seeds 3 T butter 1 cup sliced onions (I used a couple of shallots too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half
lengthwise and remove the seeds.
1/2 fennel
bulb, tough outer leaves and core removed (reserve the fennel fronds), thinly sliced
lengthwise
1 medium fennel
bulb, stalk and fronds removed, base trimmed,
bulb cut in half
lengthwise, cored, thinly sliced
lengthwise