The sugar helps bring out the natural sweetness of the
fennel, don't leave out!
- 1 large fennel bulb (or 2 medium bulbs)
- 1 1/2 teaspoons sugar
- 2 Tbsp lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon mustard
- 1/2 teaspoon salt
- 1 Tbsp chopped fresh mint
- 2 teaspoons minced shallot or onion
1 Make the vinaigrette. Put the lemon juice, shallot,
mustard, salt, sugar and mint in a blender and pulse briefly to
combine. With the motor running, drizzle in the olive oil until it is
2 Using a mandoline, shave the fennel into 1/8 inch slices
starting from the bottom of the bulb. Don't worry about coring the
fennel bulb, it's unnecessary. If you don’t have a mandoline, slice the
bulb as thin as you can. Chop some of the fennel fronds as well to toss
in with the salad.
3 Toss with the fennel and marinate for at least an hour.
Serve this salad either cold or at room temperature.