Fennel is quite common and has a great texture. It has a strong licorice flavour that can be dulled down a bit with a good dressing. It is low in calories and has a bit of fibre, folate, vitamin C and potassium.
It’s a tame slaw which complimented the spicy sausage I paired it with.
I took the recipe from the website “Simply Recipes” since I had some mint in my fridge I needed to use:
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
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.
- If pairing with something less spicy, add a little cayenne or jalapeno to the dressing.
- Don’t be shy with the mint.
- Cut back on the oil a bit to reduce the calories. I used less than the 1/4 cup and it was fine.