Recently did a moderately thin slice of the bulb then tossed with evoo and salt, tossed on parchment lined sheet pan and roasted in the oven until a good amount of browning occurred. Got some good concentration of flavor. Worked well with roasted salmon filets
My only mistake was not roasting the fish on the fennel fronds
Reading through this thread again - just bought two bulbs!
As an aside, I’m weirdly sensitive to cucumber, and have found that if I add raw fennel to something and eat it as a leftover a day or two later, it tastes like cucumber 
Carmelized, " agrodolce", with pine nuts and raisins. I will try to find the recipe I started with.
That sounds delicious. I love that sweet /sour combo almost as much as sweet/hot.
Thanks! I’m definitely going to have to try that.
My pleasure! I just noticed the this recipe doesn’t have any vinegar, so I’m not sure where I got that part.
Fennel and apple salad.
Some of the fronds, some celery, green onion, fennel seed, lemon juice, a bit of salt and sugar, apple cider vinegar. Wondering about preserved lemon.
The fennel recipe here, looks pretty delicious.
I just did a few too many fennel bulbs sous vide, and think I might try this.
Hope you enjoy it if you do. Please report back.
