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
meal.

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
Dressing:
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.

5 comments:

Aurian said...

Nope, not making me happy with this recipe. I have no idea how populair fennel is here in Holland, had to look at the picture to know what it was. Venkel. But I do know that I dislike Cilantro a lot.

My favourite slaw is just a soft lettuce, with tomatoes, boiled egg, (sorry: bought ready) dressing, mustard, some tiny sour onions and ghurkins and bits of cheese.

Debra Fox said...

I love fennel and plan to make your recipe. This is a great salad for the summer and it will go great with any grilled protein.

Elaine Klingbeil said...

Sounds good! I wonder if I can find fennel easily, I have never noticed it before.

Anonymous said...

Debra, yes it goes great with anything! Enjoy.

Anonymous said...

Elaine, I would think you can, once you know to look for it. It's pretty common in our Canadian grocery stores, and when I lived in Richmond, VA, there too. I even get it in Bermuda. I hope you find it!