Roast Fennel Ajo Blanco

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

2 small fennel bulbs, with stalks and fronds (1 ¼ pounds), trimmed and cut into 8 wedges each (reserve fronds)

1 small bunch green grapes, attached to their stems

½ cup everyday olive oil, plus more

Kosher salt and freshly ground black pepper

2 cups chilled filtered water

1 cup whole roasted unsalted almonds

¼ cup red wine vinegar, plus more

6 almond-size garlic cloves, peeled

Flaky sea salt

Directions at latimes.com

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