Fennel

The crunch and hint of licorice from a fennel bulb and fennel seeds have the magical effect of making crab taste more intensely like itself in this simply, coyly romantic salad.

½ teaspoon fennel seeds
½ teaspoon salt
¼ teaspoon black pepper
1 ½ tablespoons fresh lemon juice
2 tablespoons mild extra-virgin olive oil
1 small fennel bulb-stalks cut off and discarded
¼ lb jumbo lump crab meat
2 teaspoons copped fresh chives
1 cup baby lettuces (such as amaranth, lolla rossa, and red basil or mache)

Finely grind fennel seeds in grinder, then whisk together salt, pepper and lemon juice in a small bowl. Add 1 tablespoon oil in a slow stream, whisking until combined.
Shave fennel bulb with slicer crosswise into paper –thin slices until you have enough to measure 1 packed cup. Toss with 2 teaspoons vinaigrette in another small bowl.
Toss crabmeat with chives and 1 tablespoon vinaigrette in a third small bowl.
Put each metal ring in center of a salad plate. Divide crab mixture between them pressing down on it lightly with your fingertips.
Toss lettuces with fennel mixture and divide between rings, pressing slightly without flattening tops.

Drizzle remaining vinaigrette and remaining tablespoon oil around plates. Remove rings before serving.

Gourmet Magazine

BARLEY WITH FENNEL AND CARROTS
SERVES 8

This side dish plays the dual role of salad and bed for the Cornish hens- the seasoning of these chewy grains echoes that the olive butter tucked under the birds’ skin.

1 lb barley
3 cups chicken stock or reduced-sodium chicken broth
2 cups water
1 garlic clove
1 ½ teaspoons salt
1 larg fennel bulb, stalks discarded and bulb cut into ¼ inch dice
½ cup pitted Kalamata or other brine-cured black olives, quartered
¼ cup extra-virgin olive oil
3 tablespoons red-wine vinegar
½ teaspoon black pepper
½ lb carrots
1 cup chopped fresh flat-leaf parsley

Cover arley with cold water in a bowl and soak 30 minutes, then drain in a colander
Bring barley, stock and water to a boil in a 4-quart heavy pot, then reduce heat and simmer, uncovered, until barley is tender, 15 to 20 minutes. Drain in colander.
While barley cooks, mine garlic and mash to a paste with ¼ teaspoon salt using a large heavy knife. Transfer to a large bowl and add fennel, olives, oil, vinegar, pepper and remaining 1 ¼ teaspoon salt.

Cut carrots into 1/8 inch thick long diagonal slices with slicer, then using a knife, cut slices into 1/8-inch thick matchsticks. Add carrots to fennel mixture along with drained barley and parsley, tossing to combine well.