Name: Fennel Slaw with Mint Vinaigrette
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 large fennel bulb (or 2 medium bulbs) -; 1 1/2 teaspoons sugar -; 2 tablespoons lemon juice -; 1/4 cup extra virgin olive oil -; 1/2 teaspoon Dijon mustard -; 1/2 teaspoon salt -; 1 tablespoon chopped fresh mint -; 2 teaspoons minced shallot or onion -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Fennel Slaw with Mint Vinaigrette

1. 1 large fennel bulb (or 2 medium bulbs) -

2. 1 1/2 teaspoons sugar -

3. 2 tablespoons lemon juice -

4. 1/4 cup extra virgin olive oil -

5. 1/2 teaspoon Dijon mustard -

6. 1/2 teaspoon salt -

7. 1 tablespoon chopped fresh mint -

8. 2 teaspoons minced shallot or onion -

How to cook deliciously - Fennel Slaw with Mint Vinaigrette

1. Stage

Make the vinaigrette: Put the lemon juice, shallot, mustard, salt, sugar and mint in a blender and pulse briefly to combine. With the motor running, drizzle in the olive oil until it is well combined.

2. Stage

Shave the fennel into thin slices: Using a mandoline , shave the fennel into 1/8 inch slices starting from the bottom of the bulb. Don't worry about coring the fennel bulb, it's unnecessary. If you don’t have a mandoline, slice the bulb as thin as you can. Chop some of the fennel fronds as well to toss in with the salad.

3. Stage

Marinate fennel with vinaigrette: Toss with the fennel and marinate for at least an hour. Serve this salad either cold or at room temperature. Links: Beet and fennel salad from Lydia of The Perfect Pantry Warm beef and shaved fennel salad from Marc of No Recipes