Fennel Slaw with Mint Vinaigrette

Print recipe & shopping list
Fennel Slaw with Mint Vinaigrette
Submitted by:
Rating: 
Makes: 5 servings adjust
{{--This recipe is one of hundreds I've clipped over the years and am now organizing on Kitchen Monki. I have tried to be as true as I can be to the original and always cite the original recipe source and link (for the search engine rankings). If you are the original author and object to its posting, please contact me/Kitchen Monki and it will be taken down.--}}

Directions

Ingredients

  • 4 tablespoons Lemon Juice
  • 1 tablespoon Shallot, or onion, minced
  • 1 teaspoon Mustard
  • 1 teaspoon Salt
  • 1 tablespoon Sugar
  • 3 tablespoons Fresh Mint, chopped
  • 1⁄2 cup Olive Oil

Step 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.

Ingredients

  • 1 Fennel Bulb

Step 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.
 

Step 3

Toss with the fennel and marinate for at least an hour. Serve this salad either cold or at room temperature.
Kitchen Monki sign up