Fennel & Mint Slaw
I mention this can be made up to 4 hours in advance, but really, you could even make it the night before, if say, you’re planning a picnic for the next day. The acidic ingredients (vinegar and lemon juice) will slightly pickle the fennel as it sits overnight, transforming it into a fennel relish of sorts. In fact, if your intent to is to make a relish of it, you might want to consider using a box grater to prepare the fennel, instead of thinly slicing it. I imagine it would taste quite amazing on grilled sausages.
- 3 tablespoons (45 ml) extra virgin olive oil, plus more for frying leeks
- 1 leek, thinly sliced
- Fine sea salt
- 2 tablespoon (30 ml) cider vinegar
- 1½ teaspoons (10 grams) honey
- ½ teaspoon Dijon (2 grams)
- Freshly squeezed juice of 1 lemon
- Freshly ground black pepper
- 15 mint leaves, chopped
- 1 bulb (12 ounces) of fennel, thinly sliced
- Add a swirl of oil to a small skillet, just enough to coat the bottom. Add the leeks, and season with salt. Cook gently, over medium-low heat, until the leeks are tender and translucent, 7 to 8 minutes.
- Meanwhile, prepare the dressing. Add 3 tablespoons of oil, the vinegar, honey, Dijon, and lemon juice to a deep bowl. Whisk until well blended. Season with salt and pepper.
- Add the leeks, mint, and fennel to the bowl with the dressing. Toss until well coated. Serve immediately, or store in a covered container in the fridge for up to 4 hours.