F is for fennel

I haven't abandoned my vegetable alphabet, it is just that life has been getting in the way of organised thought. If I can get back to my PC later in the week (i.e. if The Man turns up on Wednesday and is able to repair it), I will get around to collating the recipes to date.
Fennel is one of those vegetables that people either love or hate and I love it. I grow it in pots in my yard and use it in salads, or add it to roasted vegetables. Here is a favourite recipe from my Cranks recipe book:

Fennel and tomato salad

Ingredients
6 small fennel bulbs
3 cloves garlic, sliced paper thin
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1lb ripe plum tomatoes
4oz black olives
2oz fresh Parmesan, cut into slivers
salt and freshly ground black pepper

Method
Trim fronds and ends from fennel stalks. Slice thinly along the vertical grain.
Either leave as it is or cut slices into thin strips.
Mix garlic slices, oil, vinegar and salt and pepper and pour over the fennel. Allow to marinate for 20 minutes or so.
Then add the tomatoes, cut into wedges and, finally, the black olives and Parmesan.

Can't you just taste summer in the recipe?