Total Time
15mins
Prep 15 mins
Cook 0 mins

Crunchy. I love this with pan-fried rockfish and braised lentils.

Ingredients Nutrition

Directions

  1. Cut the fennel (Anise) bulbs in half and remove the core. Shave on a mandoline or in a food processor. Cut the red onion in half, tip to root, and shave half moons the same way.
  2. Combine the vegetables in a bowl and add the chopped, fresh dill.
  3. With a mortar and pestle, smash the garlic with salt and pepper, adding the honey, vinegar and oil slowly. I like the pear-infused white balsamic vinegar. The rice wine vinegar is sweeter, so you might add more honey with the balsamic.
  4. When well combined, drizzle over vegetables, toss well and chill for at least 1 hour (if you have the time), to wilt onions slightly.
  5. Check seasoning.
  6. I serve this in a bowl with warm lentils in the bottom, crispy fish (Salmon or Rockfish) on the lentils and the slaw on top. Comfort food at its best.

Reviews

(1)
Most Helpful

I made this but substituted white onions since I had them already sliced. I sliced the fennel and onions with a knife as thin as I could. This salad is really very fresh and delicious. It is so much better than cole slaw and I think green cabbage could also be added and be great. I don't really like dill, but here it made the dish.

threeovens June 18, 2008

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