Fennel Fever

I adore fennel. It is one of those rare those vegetables that, when I find it at its freshest, imparts a feeling of glee and excitement. Part of the latter stems (pardon the pun) from the fact that I'm still discovering new ways to prepare it. Skewered on kebabs, fennel makes an unusual replacement for onion. And I love it in an omelette. But this recipe uses it raw, fresh and green. The bright citrus flavors make it a great palate cleanser during a larger meal. Or you can prepare it as I did the other night, as a dinner with a toasted pita dressed in za'atar spices. We'll talk about my love of sumac soon.

• 1 medium-large bulb of fennel, chopped with its greens
• the zest and juice of 1 lemon
  
• 1/3 cup of grated Parmigiano Reggiano
• 1 1/2 tablespoons of olive oil (use the good stuff)
  
• 1/2 teaspoon of salt
• lots of fresh cracked pepper

Combine all the ingredients in a bowl to coat the fennel well with the oil and cheese. I've taken to collecting olive oils in my travels. For this recipe I used a Croatian olive oil infused with orange essence. Top with freshly ground pepper. Serves two. Ukusan!