Spring Fennel & Dandelion Green Slaw

1. 1

   Cut the root part out of the fennel bulb. Slice the fennel thinly (ideally using a mandoline). Squeeze half the lemon over the slices to prevent browning.

2. 2

   Add the dandelion greens, green onions, and cilantro.

3. 3

   In a small skillet, heat a dollop of the olive oil over medium heat. When hot, add black mustard seeds. Cook for about a minute. The mustard seeds will start to pop (you might partially cover the skillet to protect the seeds from flying all over).

4. 4

   Squeeze the other half of the lemon in a small bowl. Add the olive oil, honey, mustard seeds, and salt. Whisk together, then pour over the veggies and stir to distribute the dressing.

5. 5

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.