Fennel Slaw Recipes

Steps:

• Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.

Steps:

• Place raisins in a small dish cover with the juice of the orange and 2 to 3 tablespoons hot water. Plump and soften the raisins for 5 minutes.
• Combine fennel, raddichio, scallions, and parsley in a bowl. Add plumped raisins in juice and the pine nuts to the salad and toss with balsamic vinegar and extra-virgin olive oil to lightly coat the slaw. Season salad with coarse salt and pepper, to your taste.

Steps:

• In a dry pan, toast the oregano for 1 to 2 minutes, until golden but not burned.
• In a small bowl, whisk the lime juice, salt, pepper and oregano together. Drizzle in the olive oil, whisking constantly until emulsified.
• Trim the stalks of the fennel down to the bulb and discard. Quarter the bulbs and trim away the triangle of core at the base. Slice the fennel as thinly as possible.
• In a serving bowl, toss the fennel, red pepper and the dressing together until the vegetables are evenly coated. Serve immediately or refrigerate, covered, for up to 1 hour before serving, and toss again just before serving.

Steps:

• In a medium bowl, whisk olive oil and lemon juice. Add fennel, onion, parsley and toss. Season with salt and black pepper to taste. Serve chilled and with the pork Panini.

Steps:

• To make the dressing, add the olive oil, vinegar, orange juice, honey mustard, salt and pepper to a mason jar. Cover and shake to emulsify. Set aside.
• Add the cabbage, sliced fennel, celery, celery leaves and apple to a serving bowl. Top with the dressing. Toss to coat the vegetables in the dressing.
• Garnish with the fennel fronds. Serve immediately or refrigerate until ready to serve.

Steps:

• Cut cabbage in quarters, lengthwise. Remove and discard core and slice as finely as possible across width. Place in large bowl.
• Remove wispy fennel leaves. Chop and reserve for garnish. Cut bulbs in half and slice as finely as possible across width, discarding hard cores. Place in bowl with cabbage.
• Combine remaining ingredients in another bowl. Add, half a cup at a time, to cabbage and fennel just until well moistened. You don't want a pool of dressing at bottom of bowl. Toss well and store in refrigerator.

Steps:

• Whisk together all ingredients except fennel.
• Trim fennel stalks flush with bulb, discarding stalks, and remove any discolored outer layers. Halve fennel through root end and discard core. Thinly slice fennel with a mandoline or other manual slicer.
• Toss fennel with enough dressing to coat, then season with salt and pepper.

Steps:

• Make dressing:
• Toast fennel and anise seeds in a dry heavy skillet over moderate heat, shaking occasionally, until lightly browned, then cool. Coarsely grind fennel and anise seeds in grinder. Whisk together ground seeds and remaining dressing ingredients in a small bowl.
• Make slaw:
• Halve fennel bulbs lengthwise, then cut out and discard cores. Thinly slice fennel crosswise and toss with lemon juice in a very large bowl. Finely chop enough fennel fronds to measure 1/4 cup and add to sliced fennel.
• Quarter cabbage and cut out and discard core. Thinly slice cabbage crosswise and add to fennel along with carrot, onion, parsley, and dressing and toss well. Chill, covered, at least 1 hour to allow flavors to develop.

Steps:

• Trim stalks and any brown areas from fennel. Mince enough fronds to make 1 tablespoon.
• Slice fennel very thin, and place in bowl. Mix with onion.
• Mix horseradish, yogurt and vinegar together. Fold into fennel mixture. Fold in parsley and minced fennel fronds. Season to taste with salt and pepper, and serve.

Steps:

• In a medium bowl, combine vinegar, oil, and raisins. Season dressing with salt and pepper, and set aside.
• Cut off and reserve 1/4 cup leafy fennel fronds; discard stalks. Using the large holes of a box grater, coarsely grate fennel bulb and cabbage. Transfer fennel fronds, fennel, cabbage, and walnuts to bowl with dressing. Season with salt and pepper, and toss to combine.