The bulb, leaves and stalks of the fennel plant are edible. From its dried seeds come spice, while its fine leafy top is used as a flavorful herb. In Italian cooking fennel is used to season sausage and pork. Fennel is also used to season fish dishes. Its bulb can be sliced thinly and served in cold salads.
Wash the fresh fennel in cold water; shake gently and lay on a paper towel to dry.
Remove the leaves and stems from the fennel bulb.
Cut the fennel bulb into thin slices.
Toss the fennel slices with a dressing of pressed garlic, red wine vinegar, sugar and olive oil.
Arrange the fennel on a bed of lettuce and serve.