Fennel Slaw With Mint Vinaigrette

1. 1

   Make the vinaigrette.

2. 2

   Put the lemon juice, shallot, mustard, salt, sugar and mint in a blender and pulse briefly to combine.

3. 3

   With the motor running, drizzle in the olive oil until it is well combined.

4. 4

   Using a mandoline, shave the fennel into 1/8 inch slices starting from the bottom of the bulb.

5. 5

   Don't worry about coring the fennel bulb, it's unnecessary.

6. 6

   If you dont have a mandoline, slice the bulb as thin as you can.

7. 7

   Chop some of the fennel fronds as well to toss in with the salad.

8. 8

   Toss with the fennel and marinate for at least an hour.

9. 9

   Serve this salad either cold or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.