Organic Food Delivery

 

Fennel slaw with mint vinaigrette

Fennel makes an appearance in some of the boxes next week - make this fresh, unusual salad to enjoy it at it's best.

 

To 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. It's perfect accompaniment to fish or lamb or just as an extra salad dish for a weekend brunch.


 

 

 

 

 

 

Ingredients

  • 1 large fennel bulb (or 2 medium bulbs)
  • 1 1/2 teaspoons sugar
  • 2 Tbsp lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon mustard
  • 1/2 teaspoon salt
  • 1 Tbsp chopped fresh mint
  • 2 teaspoons minced shallot or onion
organic dinner illustration

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