Before last week I’d never cooked with fennel, have you? I made this Antipasto Salad and used fennel for the first time. I wasn’t even sure how to cut the thing, but handy dandy Martha solved that problem with her >1 minute video.
I had just got home from an intense spin class and was too hangry (just ask Nolan) to take any photos. So hangry that I skipped crisping the salami. It also lacked the red peppers because I used it all up on my Chicken Pad Thai earlier that week. The fennel and parsley really made it flavorful, without hesitation I added the recipe to my What-I-Have-Actually-Done-and-Liked Pinterest folder.