Ciao Italia: My Lifelong Food Adventures in Italy
2 small heads (10 ounce) or 1 large head fennel
1 small (4 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 is from renowned chef Jasper White.
This recipe is featured on show 2821 – Cooking with the King.