Fennel is my spirit vegetable. Dirt magazine believes I'm spiritually aligned with a bolero carrot (observant, reliable, enthusiastic) but they are wrong. I relate to fennel, it doesn't look like much - bulbous, awkward to work with, stringy - but when you cut into it, it's sweet, surprising and versatile. This fennel slaw is one of our standard go-to salads because its ridiculously easy to make and packs a fresh punch of acidic flavour. I'm a huge fan of champagne vinegar, but it can be pricey and hard to find, so please feel free to use white wine vinegar instead.
fennel + orange slaw
1 large fennel bulb or 2 medium, cored and sliced thin
1/8 cup of fennel fronds, picked from top of fennel (if available)
3 oranges, peeled and segmented, juice reserved
3 tbsp champagne or white wine vinegar
3 tbsp extra virgin olive oil
1/2 tsp salt
Remove core and thinly slice fennel bulb - place sliced fennel in medium bowl. Remove fennel fronds from the top and reserve for garnish.
Peel and segment oranges, squeeze juice onto sliced fennel. Add champagne vinegar, olive oil, orange segments and salt to fennel. Toss slaw and let sit for 20 minutes before serving.
Add fennel fronds for garnish at serving time.
tag #frompastatopaleo on Instagram to show me your finished dish!