Name: Fennel and Turnip Crudites with Fennel Salt
Yield: Makes 6 servings
Ingredients: 3 tablespoons fennel seeds; 2 teaspoons coarse sea salt; 2 small fresh fennel bulbs, trimmed of tough outer leaves, bulbs thinly sliced lengthwise with core intact, small fronds reserved for garnish; 2 small turnips, peeled, each cut into 1/2-inch-thick wedges

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Photo by Marcus Nilsson

You don't often see turnips served raw, but they're crisp, sweet, and surprisingly tasty. At the market, look for small fennel bulbs and small turnips. They'll be tender and have a mild flavor.

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