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fennel slaw w/mint vinaigrette

Celestina9000 avatar
Recipe by
C G
@Celestina9000
Vallèe du Willamette, OR

From Simply Recipes.

►
yield 4 -6
prep time 15 Min
method No-Cook or Other

Ingredients For fennel slaw w/mint vinaigrette

  • 1 lg
    fennel bulb (or 2 medium bulbs)
  • 1 lg
    shallot, peeled and minced or thinly slivered
  • fennel fronds, for garnish
  • VINAIGRETTE:
  • 2 tsp
    fresh mint, chopped
  • 1 1/2 tsp
    sugar
  • 2 Tbsp
    fresh lemon juice (meyer lemon if available)
  • 1 tsp
    dijon mustard
  • pinch
    coarse salt, such as maldon
  • 1/4 c
    olive oil, extra virgin

How To Make fennel slaw w/mint vinaigrette

  • 1
    VINAIGRETTE: In a non-reactive prep bowl, whisk the vinaigrette ingredients together. Set aside. Note: the original recipe uses a blender to prep the vinaigrette which you can choose to do. Add all ingredients to the blender bowl *except* for the olive oil. PULSE a few times then with motor running pour in the olive oil in a steady stream until incorporated.
  • 2
    Use a mandoline to finely shave the fennel including the core. Alternatively, you can use a sharp knife to thinly slice the fennel.
  • 3
    In a non-reactive bowl toss the shaved fennel with the vinaigrette. Set aside to marinate 1 hour for best flavor. The salad can be served chilled or at room temperature-your choice. Just before serving, garnish salad with a few fennel fronds.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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