Monday, July 1, 2013

Fantastic Fennel

by Lucy Arlington

Who doesn’t love fennel? Crisp and crunchy like celery with a hint of licorice flavour, it’s a wonderful ingredient that can be used so many ways--eaten raw in a salad, grilled as a side vegetable, or tossed in a stirfry. Plus it’s a great source of potassium, fiber, and vitamin C.

The other day we were invited to a rib barbeque. Included in the menu was fresh corn on the cob and baked beans. I was asked to bring a salad. What better to go with ribs and corn than a slaw? I searched my recipes for a slaw with a difference, and when I found this among my favourites, I knew it would be the one. So light and refreshing, it was the perfect accompaniment to the

Since we’re in the middle of barbeque season (not to mention that today is Canada Day and Thursday is Independence Day, both of which are perfect opportunities for barbeques) I thought I’d share the recipe for this slaw with you. Bring it to your next potluck and wait for the rave reviews.

Carrot-Fennel Slaw
1 small to medium fennel bulb
3 cups peeled, shredded carrots (about 4-5 large carrots)
1/4 minced red onion
1/2 cup chopped fresh cilantro
1/3 cup toasted slice almonds
5 Tbsp fresh orange juice
1 Tbsp white wine vinegar
2 tsp fresh lemon juice
1 to 1 1/2 tsp dry mustard
2 Tbsp olive oil
1/2 tsp salt

1. In a small bowl, whisk together all of the dressing ingredients.
2. Remove the top greens and stalks from the fennel bulb, saving (and chopping) the feathery greens for the slaw. Use a vegetable peeler to remove any bruised or tough spots. Cut out the core of the trimmed bulb and shred the fennel (I used the shredding disc of my food processor). 
3. In a medium bowl combine fennel, chopped fennel greens, carrots, red onion, and cilantro.
4. Just before serving, pour dressing over slaw and mix well. Garnish with toasted almonds.