Fennel Slaw

1. 1

   In a dry pan, toast the oregano for 1 to 2 minutes, until golden but not burned.

2. 2

   In a small bowl, whisk the lime juice, salt, pepper and oregano together.

3. 3

   Drizzle in the olive oil, whisking constantly until emulsified.

4. 4

   Trim the stalks of the fennel down to the bulb and discard.

5. 5

   Quarter the bulbs and trim away the triangle of core at the base.

6. 6

   Slice the fennel as thinly as possible.

7. 7

   In a serving bowl, toss the fennel, red pepper and the dressing together until the vegetables are evenly coated.

8. 8

   Serve immediately or refrigerate, covered, for up to 1 hour before serving, and toss again just before serving.

No nutritional information available.

No additional tips available.