This side will marry spring time flavors with subtle pastels and bright flavors – a perfect Easter Dinner side dish.
Fresh Fennel Slaw
- 2 Fennel bulbs
- 2-3 Lemons
- 2 tsp. Fennel seeds
- ¼ cup fennel fronds chopped
- Celtic Sea Salt or Himalayan Pink Salt
Take the fennel bulbs and cut off the dill stems (you can save these for something else), cut in half length-wise and then cut out the hearts with a mandolin or the benriner (one of my favorite kitchen tools). You want to carefully cut these very thin and place in a bowl.
Squeeze the juice of 2-3 lemons over the fennel and toss together.
Then do a rough chop of the Italian parsley and toss together again, add salt to taste.
Combines well with all food groups except fruit.