This pickled fennel gets tossed with wild dandelion greens to create a beautiful flavor burst of texture on top of my Little Owl Pork Chop (page 154), enhancing the fennel seed in the pork marinade. Quick pickled fennel is also a terrific addition to tacos, on hot dogs (I love hot dogs!), or alongside a selection of your favorite cheeses with drizzles of olive oil and freshly ground black pepper.
MAKES 12 SERVINGS
2 cups [480 ml] rice wine vinegar
1/2 tsp red pepper flakes
1/2 fennel bulb, outer layers removed, tough end trimmed
In a large bowl, combine the vinegar and red pepper flakes. Using a mandoline, lay the fennel, cut-side down, against the blade and thinly slice—little pieces may break away as you shave it; that’s great—save them and toss them in, too. Submerge the fennel slices in the vinegar mixture, placing a small plate on top to hold them down. Transfer to your refrigerator to chill overnight. Transfer the entire contents to a glass jar and store in your refrigerator for up to 1 month.