Fennel is pared magically with all sorts of seafood, since it works to compliment fish similar to the way coleslaw is used traditionally. If you don’t have a mandolin, sharpen your knife, because the thinner you cut the fennel, the better this dish will be. The slaw is best served slightly chilled with fried seafood or warmed with grilled or baked fish.
MAKES ABOUT 1 QUART
- 2 small heads (ounce) orlarge head fennel
- 1 small (ounce) sweet onion, such as Vidalia, Texas Sweet or Maui
- 1 teaspoon fennel seeds, chopped finely
- 3 tablespoons lemon juice (1 lemon)
- 1/4 cup green olive oil
- 1/2 teaspoon sugar
- Kosher or sea salt
- Freshly ground black pepper
- Trim off the fennel stalks, reserving the sprigs from a few fronds for garnish. Chop the fronds finely (there should be about 2 tablespoons) and set them aside. Halve the bulbs from top to bottom, cut out and discard the cores.
- Trim the leathery outer pieces down to the tender flesh. Cut the bulb in half and then slice across the grain with a mandolin or knife to create very thin slices. Peel and halve the onion, then shave across the grain with a chef’s knife to create very thin slices.
- Toss the fennel, chopped fennel fronds, onions, and fennel seeds together in a medium bowl. Add lemon juice, oil, sugar and toss to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to serve. It is best made an hour or more ahead and then allow the slaw to warm to a cool room temperature.
This recipe was featured on Season 28 - Episode 2821.