Fennel Slaw with Orange Vinaigrette

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 16

Use a mandoline to cut the fennel into thin, uniform slices.

Ingredients:

1/4 cup extra-virgin olive oil

1 tablespoon sherry vinegar

1 teaspoon grated orange rind

1 1/2 tablespoons fresh orange juice

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper

3 medium fennel bulbs with stalks (about 4 pounds)

2 cups orange sections (about 2 large oranges)

1/2 cup coarsely chopped pitted green olives

Directions:

1. Combine the first 7 ingredients in a large bowl.
2. Trim tough outer leaves from fennel; mince feathery fronds to measure 1 cup. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Thinly slice bulbs. Add fronds, fennel slices, and orange sections to bowl; toss gently to combine. Sprinkle with olives.

By RecipeOfHealth.com