Fennel Slaw

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 3 fennel bulbs (finely shaved)
• 1 red onion, small (finely shaved)
• 1 tablespoon fresh dill
• 1 -2 garlic clove
• 1/4 cup rice wine vinegar (or balsamic vinegar)
• 2 teaspoons honey
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Recipe

• 1 cut the fennel (anise) bulbs in half and remove the core. shave on a mandoline or in a food processor. cut the red onion in half, tip to root, and shave half moons the same way.
• 2 combine the vegetables in a bowl and add the chopped, fresh dill.
• 3 with a mortar and pestle, smash the garlic with salt and pepper, adding the honey, vinegar and oil slowly. i like the pear-infused balsamic vinegar. the rice wine vinegar is sweeter, so you might add more honey with the balsamic.
• 4 when well combined, drizzle over vegetables, toss well and chill for at least 1 hour (if you have the time), to wilt onions slightly.
• 5 check seasoning.
• 6 i serve this in a bowl with warm lentils in the bottom, crispy fish (salmon or rockfish) on the lentils and the slaw on top. comfort food at its best.