Friday, April 22, 2011

Fennel- Apple Slaw

Fennel can be one of those veggies that is a bit intimidating- it can be huge, there are green fronds poking out all over the place and there may be some parts of it that you might not want to eat (or at least that is what I hear).

I must admit that it is a rare occassion when I buy fennel. It is not to everyone's taste (ahem, our kids!) and you really need to pair it with the right foods (unless you are like me and just like to eat it raw!)

Fennel is fascinating because it is used in many different cultures and in many different dishes, from savoury to sweet. Fennel is known for its digestive properties and its sweet smell is a known breath freshener (think the candy coated fennel at Indian restaurants!)

The kids refused to eat this salad but I rather enjoyed the anise and apple flavours together. It was nice and refreshing! Maybe it is strictly adult food right now. And I am okay with that.

If you are a newbie to fennel and wonder how to cut and prepare it, do as I usually do- find a youtube video on the topic, get chopping and start with a simple recipe like this.

Fennel-Apple Slaw
This is a rather light vinaigrette but this combination would be great with a creamy yogurt dressing too. The slaw is great as a side dish with barbecued or roasted dishes. Try it with Sticky Chicken Thighs, baked ham or turkey.

1 head fennel, stalk removed, thinly sliced
1 large fuji or gala apple, thinly sliced in matchsticks
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp white wine vinegar
1/2-1 tsp honey
1/8 tsp salt

1. Toss all ingredients together and let stand for at least 15 minutes before serving. Can be made a few hours ahead of time.