Fennel can be enjoyed raw (just sliced and dipped in olive oil) or braised, roasted or grilled and served with other vegetables or chicken. Good veggie partners include celery, red onion, sweet peppers and tomatoes.
To prepare the fennel, cut off the stalks an inch above the bulb. Save some of the leaves. Remove outer pieces that are scared or discolored. Use the outer pieces, the stalks and an onion, a piece of celery to make a fennel broth. Or you can add these to some chicken stock and simmer to create a fennel perfumed chicken stock.
To separate the layers of the bulb, take a slice off the bottom of the bulb. Carefully separate the layers. As you get to the core, take another slice from the bottom of the bulb. Continue separating the layer.
Slice the pieces/layers into narrow strips. For a very simple salad, add the sliced fennel to some thinly sliced celery stalks (cut into half circles.) Toss the fennel and celery with the minced parsley leaves, some oil and lemon juice and season to taste with salt and pepper. Peel and chop 1 hard-boiled egg and scatter it over the fennel-celery salad. Sprinkle the salad with minced fennel leaves.