How to use fennel fronds?
I just bought some lovely fennel at the farmer's market. The bulbs are going into a Thanksgiving salad along with a tablespoon of the frond leaves for color, but I never know what to do the rest - the long green frond parts. My impression is that the fronds have a much stronger anise flavor than the bulbs. Any suggestions so that I don't end up tossing them as usual?