Fennel Slaw

Fennel Slaw
Author
Katie Kambridge
Source of Recipe
The Boston Globe, June 24, 2009
Serves/Makes/Yields
6
Ingredients

2 bulbs fresh fennel
Salt and black pepper, to taste
1/2 yellow bell pepper, seeded and very thinly sliced
2 tablespoons sherry vinegar
1 teaspoon olive oil
2 tablespoons chopped fresh herbs (thyme, parsley, mint)
5 scallions, thinly sliced 

Preparation

1. Trim the fennel. Halve the bulbs and use a mandoline to slice them thinly. Transfer to a bowl, layering with salt. Set aside for 15 minutes. Tip out any juices that accumulate in the bowl.

2. Add the bell pepper, vinegar, oil, and black pepper. Toss well.

3. Add the herbs and scallions. Toss again. 

Type of Meal