KNIFE SKILLS: How to Cut Fennel Fennel is a generally divisive vegetable Crisp, with a distinct anise flavor, it can be overpowering for some people I prefer my fennel in small doses Sliced superthin on a mandoline and tossed with citrus supremes and a nice lemony vinaigrette, it’s a great winter salad that goes well with sausages, terrines, and other charcuterie The frilly green fronds that grow out of the top are entirely edible and make a pretty garnish With fennel, just like the characters in an episode of ThunderCats, the good guys and the bad guys are easy to identify Look for fennel bulbs that are pale green or white with no discoloration The first thing you’ll notice when fennel is past its prime is browning at the edges of the layers, so check there first The layers should be tightly packed, and the fronds should be bright green and vigorous (1) In its whole form, fennel will last for about a week in a loosely closed plastic bag in the vegetable crisper in the refrigerator, but once you cut it, it can brown rapidly, so chop it just before using To slice fennel, start by cutting off the thick stalks (they can be reserved for stock) (2) Standing the bulb on its base, split it in half (3) Use the tip of your knife to cut the core out of each half (4)—it should come out easily in a triangular-shaped wedge (5) Thinly slice the fennel from pole to pole (6) For diced fennel, split and remove the core as for sliced fennel Cut the fennel into thicker planks (7), then cut across them into dice (8) ... each half (4 )? ??it should come out easily in a triangular-shaped wedge (5 ) Thinly slice the fennel from pole to pole (6 ) For diced fennel, split and remove the core as for sliced fennel Cut the fennel... For diced fennel, split and remove the core as for sliced fennel Cut the fennel into thicker planks (7 ), then cut across them into dice (8 )