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fennel slaw
Fennel is a plant which is thought to have originated in the Mediterranean but has made it's way to fertile soil around the world. It is has a wonderful mild anise (licorice) flavour which is due to a compound in it called anethole. The bulb of the fennel plant is mostly used for roasting or shaved thin for salads as seen in this recipe but the fronds (green leaves) can be used as well. This dish makes a great side for grilled beef or fish. It has a mild interesting licorice flavour that combine well with the lemon dressing.
Suggested Drink Pairing
N/A
1 fennel bulb
2 Tbsp of the fennel fronds (green leaves)
for the dressing
juice of 1/2 large lemon
1.5 Tbsp mayonnaise
2 Tbsp sour cream
2 tsp Dijon mustard
1 tsp sugar
1 tsp each salt and pepper or more to taste
2 Tbsp of the fennel fronds (green leaves)
for the dressing
juice of 1/2 large lemon
1.5 Tbsp mayonnaise
2 Tbsp sour cream
2 tsp Dijon mustard
1 tsp sugar
1 tsp each salt and pepper or more to taste
yield: side salad for two
design
This dish is super easy to make and goes well with fish or seafood as well as grilled beef.
In a bowl mix all the ingredients for the dressing together. Taste the dressing before you add it to the fennel to make sure it is seasoned properly.
To prepare your fennel cut the green shoots away from the bulb. Reserve the fronds to toss with the salad and for garnish. Cut the fennel bulb in half and then cut out the woody centre with a knife as seen in the photos. Now you can take the fennel apart and you will have layers that you can slice very thin with a knife or use the slicing side of a box grater. Try and do this step just before serving so the salad is very fresh and the fennel does not loose any of it's brilliant white color.
Toss the salad with 1/2 of the reserved fronds and the dressing and taste to make sure it is seasoned properly with salt and pepper. Serve in a dish sprinkled with the rest of the fronds.
Enjoy!
In a bowl mix all the ingredients for the dressing together. Taste the dressing before you add it to the fennel to make sure it is seasoned properly.
To prepare your fennel cut the green shoots away from the bulb. Reserve the fronds to toss with the salad and for garnish. Cut the fennel bulb in half and then cut out the woody centre with a knife as seen in the photos. Now you can take the fennel apart and you will have layers that you can slice very thin with a knife or use the slicing side of a box grater. Try and do this step just before serving so the salad is very fresh and the fennel does not loose any of it's brilliant white color.
Toss the salad with 1/2 of the reserved fronds and the dressing and taste to make sure it is seasoned properly with salt and pepper. Serve in a dish sprinkled with the rest of the fronds.
Enjoy!
additional photographs
Click on the photos below to see a full sized view.
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