Fennel Slaw with Mint Vinaigrette
Note: I use the proportions listed below as a rough estimate. I usually increase the amount of mint, mustard, etc to taste (I like bigger tastes). Also, I swap our the sugar for honey.
Note 2: use one fennel bulb to serve two people, increase number of bulbs accordingly if you’re feeding more folks.
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
Method
1 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.
2 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.
3 Toss with the fennel and let marinate (best if left for at least an hour).
