Fennel Slaw

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

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 3  fennel bulbs (finely shaved)
• 1  red onion, small (finely shaved)
• 1  tablespoon fresh dill
• 1 -2  garlic clove
• 1⁄4 cup  rice wine vinegar (or white balsamic vinegar)
• 2  teaspoons honey
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1  tablespoon olive oil

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.