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Fennel fronds, the tops of the fennel plant, are usually removed in favor of the bulb. But wait, don’t overlook them! Like radish tops, turnip greens and pea tendrils (just a few of the other oft-discarded vegetable parts), these fronds are full of flavor. In this recipe, we’re putting the whole gorgeous vegetable to use and serving it with flaky salmon and a zesty potato salad.