Fennel-Parsley Slaw

Dorothy Curtis

By
@CanbyDorothy

I found this unusual recipe in cook book "The Cook and The Butcher." We both love fennel and this is a nice, different, refreshing salad.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
15 Min
Method:
No-Cook or Other

Ingredients

grated zest of 1 lemon
4 tsp
fresh lemon juice
2 tsp
dried oregano
3/4 tsp
salt
freshly ground pepper
2 Tbsp
extra-virgin oilive oil
2 Tbsp
mayonnaise
2 large
fennel bulbs, about 1 1/2 lb total weight
2/3 c
minced fresh flat-leaf parsley
1
red bell pepper, seeded and cut into matchsticks

Step-By-Step

1In a large bowl, whisk together the lemon zest and the juice and oregano. Add salt and season with pepper. Whisk in the oil and mayonnaise.

2Trim the stalks from the fennel bulbs and discard. Quarter each bulb and trim away the triangle of core at the base. Cut the quarters crosswise as thinly as possible.

3Add the fennel, parsley, and bell pepper to the bowl and toss to coat all the ingredients evenly.

4Serve immediately, or cover and refrigerate for up to 1 hour, then toss again just before serving.

5I found it was just as good the next day as leftovers. As you can see by the picture I did not have red bell pepper so I used green.

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy