fennel-parsley slaw
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.
prep time
15 Min
cook time
method
No-Cook or Other
yield
4 serving(s)
Ingredients
- - grated zest of 1 lemon
- 4 teaspoons fresh lemon juice
- 2 teaspoons dried oregano
- 3/4 teaspoon salt
- - freshly ground pepper
- 2 tablespoons extra-virgin oilive oil
- 2 tablespoons mayonnaise
- 2 large fennel bulbs, about 1 1/2 lb total weight
- 2/3 cup minced fresh flat-leaf parsley
- 1 - red bell pepper, seeded and cut into matchsticks
How To Make fennel-parsley slaw
-
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.
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Step 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.
-
Step 3Add the fennel, parsley, and bell pepper to the bowl and toss to coat all the ingredients evenly.
-
Step 4Serve immediately, or cover and refrigerate for up to 1 hour, then toss again just before serving.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Other Salads
Tag:
#Quick & Easy
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
American
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