Fennel Slaw W/mint Vinaigrette Recipe

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Fennel Slaw w/Mint Vinaigrette

C G

By
@Celestina9000

From Simply Recipes.


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Serves:

4-6

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Vegetarian, Vegan
Other Tag: Healthy