Anise-flavoured fennel and the sweet crunch of apples ….and the heat from cayenne pepper brings it all together
Fennel and Carrot Slaw
Number of Servings: 4
Salad Ingredients:
1 fennel bulb, stalks removed, cored (save some fronds for garnish)
2 carrots, grated or cut into ‘matchstick’ pieces
1 apple, unpeeled, grated or cut into small pieces
1 stalk of celery, thinly sliced
¼ cup (60 mL) chopped green onions
¼ cup (60 mL) chopped fresh flat-leaf parsley
Vinaigrette:
1 shallot, minced
½ tablespoons (25 mL) apple cider vinegar
1 tablespoon (15 mL) apple jelly, melted
1 teaspoon (5 mL) coarse-grained or regular Dijon mustard
¼ teaspoon (1.5 mL) cayenne pepper
3 tablespoons (45 mL) vegetable or grapeseed oil
Sea salt; freshly ground black pepper
Method:
- Prepare fennel by cutting off the stalks and removing the core. Coarsely grate it, or manually (or with a grater or mandolin) shave it into very thin slices.
- Prepare vinaigrette: In a large salad bowl, mix together the minced shallot, vinegar, apple jelly, mustard and cayenne. Whisk in oil. Season to taste.
- Add the fennel, carrots, apple, celery, onions, and parsley to the bowl. Gently combine all ingredients.
