Don’t confuse fennel with anise, which looks similar but has a definite licorice flavor. Fennel is much milder, with a faintly sweet taste. A mandolin is the quickest way to slice fennel thinly, but a heavy sharp knife will work as well. Fennel’s feathery, dill-like fronds make a pretty garnish.

Shaved Fennel Salad with Lemon Dressing


¼ pound green beans, cut into 1½ -inch pieces
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 teaspoon freshly grated lemon zest
1 teaspoon red wine vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon granular sugar substitute
2 medium fennel bulbs, cored, quartered lengthwise, and thinly sliced crosswise
2 tablespoons chopped fresh basil


1. Bring a medium pot of well-salted water to a boil over high heat. Add green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold running water to cool; set aside.

2. Combine oil, lemon juice, lemon zest, vinegar, salt, pepper, and sugar substitute in a salad bowl. Add green beans, fennel, and basil; cover and refrigerate at least 30 minutes but no more than 3 hours to let flavors blend. Stir gently before serving.

*Recipe and image from The New Atkins for a New You Cookbook by Colette Heimowitz. Copyright (c) 2011 by Atkins Nutritionals, Inc. Printed by permission of Touchstone Books, an imprint of Simon & Schuster, Inc.*