Like I said, this recipe only uses five ingredients (not counting salt and pepper). So if you’re thinking that this is a fancy, experience-required recipe, you can guess again!
Before we get to the recipe I would like to show you how I cut my fennel, in case there are some of you at home (or at work now) who are not familiar with cutting this flavorful, licorice-tinged vegetable. Some of my friends are interested in cooking (here’s looking at you, Olivia!) and have become quite good at it. Other good friends of mine are either too busy, don’t see the point, or are intimidated by getting started in the kitchen. I used to fall into the latter category.
But I think you have to ask yourself, what’s the worst that could happen? You will fail miserably – that is almost inevitable in your early cooking career. But you will also pick yourself up and try it again, and once you get the hang of it you’ll find that you’re not only good at it, but that it’s also more rewarding than you ever imagined.
Anyways, to properly cut fennel, first start with a full stalk, which you can buy at most grocery stores. Smell the fennel – perhaps it will remind you of those black licorice-flavored Twizzlers you never liked? Don’t worry, that flavor is very mild once mixed with the soy sauce, lime, and honey.