Fennel Slaw with Mint Vinaigrette

Fennel Slaw with Mint Vinaigrette

Recipe by twrecipiesCourse: 1Cuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 large fennel bulb (or 2 medium bulbs)

  • 1 1/2 teaspoons sugar

  • 2 tablespoons lemon juice

  • 1/4 cup extra virgin olive oil

  • 1/2 teaspoon Dijon mustard

  • 1/2 teaspoon salt

  • 1 tablespoon chopped fresh mint

  • 2 teaspoons minced shallot or onion

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.
  • Shave the fennel into thin slices:
  • 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.
  • Marinate fennel with vinaigrette:
  • Toss with the fennel and marinate for at least an hour. Serve this salad either cold or at room temperature.

Notes

    reference:https://www.simplyrecipes.com/recipes/fennel_slaw_with_mint_vinaigrette/

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