• Preheat your oven to 350°F.

Prepare the fennel:

• Wash the fennel well. Cut off the tough parts of the fennel and the fronds and set them aside. Don't toss!
• Keep one whole fennel for the salad and cut the other into 8 pieces.

Roast the fennel

• Heat 1/4 cup olive oil in a heavy skillet. Add the fennel slices, season with salt and pepper, and sear them in a pan with the crushed garlic clove until nicely caramelized, turning as needed.
• Deglaze with white wine and sweet soy sauce, let it reduce to a syrupy texture, then set the sauce aside.
• Put the fennel on a baking tray, cover with foil, and bake at 350°F for 45 minutes.
• Uncover, flip the pieces, and broil for 5 minutes to get a nice color.

Make the ajo blanco

• Blend the fennel trimmings with 1/4 cup olive oil, white vinegar, garlic, stale bread, almonds, tahini, salt, and a bit of water. You want the texture to mimic a thick but pourable soup.
• Strain through a fine sieve or chinois for a smooth texture.

Prepare the crunchy salad

• Thinly slice the raw fennel using a mandoline or sharp knife, season with 2 tablespoons olive oil and lemon juice, salt, and pepper.
• Add finely sliced spring onion and finely chopped green chili.

Plating

• Pour the ajo blanco into a shallow bowl.
• Place the fennel salad on top.
• Add the golden roasted fennel pieces.
• Finish with a drizzle of olive oil, a pinch of fleur de sel, and a spoonful of the reduced sauce.