Fennel Slaw with Mint Vinaigrette
- 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 fresh mint, chopped
- 2 teaspoons shallot or onion, minced
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.
