Fennel Slaw With Mint Vinaigrette
Ready In: 1 hr 20 mins
Serves: 4-6
Ingredients
- 1 large fennel bulb (or 2 medium bulbs)
- 1 1⁄2 teaspoons sugar
- 2 tablespoons lemon juice
- 1⁄4 cup olive oil
- 1⁄2 teaspoon mustard
- 1⁄2 teaspoon salt
- 1 tablespoon chopped of fresh mint
- 2 teaspoons minced shallots
Directions
- Make the vinaigrette. Put the lemon juice, shallot, mustard, salt, sugar and mint in a blender and pulse briefly to combine. With the motor running, drizzle in the olive oil until it is well combined.
- Using a mandoline, shave the fennel into 1/8 inch slices starting from the bottom of the bulb. Don't worry about coring the fennel bulb, it's unnecessary. If you don’t have a mandoline, slice the bulb as thin as you can. Chop some of the fennel fronds as well to toss in with the salad.
- Toss with the fennel and marinate for at least an hour. Serve this salad either cold or at room temperature.
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