Fun with Fennel: Fennel Apple Slaw

Fennel and I haven't had a very interesting relationship until now. I've had candied fennel seed in Indian restaurants, I've had crushed fennel seed in pizza seasoning and I've even attempted a sauteed fennel that was aptly described as blah. I've even unsuccessfully attempted to grow it in my garden, but other than those dabbles, there wasn't much to write home about. When I spied the recipe for apple/fennel slaw in Mark Bittman's Kitchen Express, for some reason it sounded appealing. Its rawness perhaps? I hadn't yet fennel raw. Or maybe I was looking for new and interesting ways to use up these fall apples!

One trip to the grocery store and one fennel later. 

After breakfast, I stood at my kitchen counter with my Pampered Chef mandoline (decent tool, but wish it was adjustable, among other things...but I am neither pampered, nor a chef). I shaved the fennel bulb rather than grating it coleslaw style, reserving some of the stalks for a vietnamese beef soup that night and some for my freezer broth bag.

 

 

In addition to shaving the fennel, I also shaved a little thumb. NOTE TO SELF: USE A MANDOLINE GUARD! Squeezing a lemon with a sliced thumb is an act I shall not soon repeat. God willing.  The recipe calls for a tart apple, a bit of olive oil, squeezed lemon and salt. I used a Granny Smith, two teaspoons of olive oil, most of the lemon and kosher salt. (I knew going in that using more olive oil would have tasted better, but I planned on eating the whole salad by myself with lunch and dinner. I'm trying to keep those calories in check!)

 

I let it marinate in the refrigerator until lunchtime.

 

It had a light and refreshing taste, like a cucumber, but it was missing something - more acidity and sweetness. After eating several bites, I opted to add some of my tahini-dressing (inspired by EatingWell's Honey Tahini Dressing).

• Lemon juice
• Rice Wine Vinegar and/or Apple Cider Vinegar
• Salt
• Minced garlic
• NuNaturals stevia drops
  
• a bit of honey, about 1 TB (more or less)
  
• 2 TB Olive Oil
• 2 TB Tahini
• Water + Guar gum to help emulsify
  

 

I loved how the dressing complemented the light salad. The rest of the slaw went back into the fridge until dinner for Round Two. After the lemon and oil had marinated with the fennel and apple for six more hours, the flavor had considerably brightened and YUM. A bit more tahini dressing and I was hooked. It was an absolutely winning duo. Next time - which will be soon- I'll slice the bulb into smaller shavings and use a combination of tart green and sweet red apple. And of course, the honey tahini dressing. On second thought, skip the mandoline and use the food processor.

Heck, maybe I'll even try again to grow fennel in my hard Idaho clay.

Check out these gorgeous salad photos and ideas from the NYT.