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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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

Directions Step-By-Step

1
In 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.
2
Trim 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.
3
Add the fennel, parsley, and bell pepper to the bowl and toss to coat all the ingredients evenly.
4
Serve immediately, or cover and refrigerate for up to 1 hour, then toss again just before serving.
5
I 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