Fennel-apple slaw with lemon and mint
1 tsp, grated
Fresh lemon juice
Extra virgin olive oil
1 large, minced
Uncooked fennel bulb(s)
1 medium, very thinly sliced plus 1/4 cup chopped fronds
2 rib(s), medium, very thinly sliced
1 large, unpeeled, cored, and cut into matchstick strips
Fresh mint leaves
½ cup(s), chopped
- To make dressing, whisk together lemon zest and juice, oil, shallot, sugar, salt, and pepper in salad bowl.
- Add fennel, fennel fronds, celery, apple, and mint to dressing in bowl; toss until coated evenly. Let stand 10 minutes to allow ﬂavors to blend.
- Per serving: 3/4 cup.