Fennel, Tangerine & Olive Slaw

Whats up to letter F and and utilizing some fennel for this week’s alphabet problem.  With little pops of candy from tangerines, and a zippy and refreshing dressing, it is a good change up from the everyday slaw.  I used to be tremendous tempted so as to add inexperienced onions to it however did not need to mess with the unique taste profile.  That mentioned, I believe inexperienced onions can be an important add if you wish to strive.  Make sure to permit the time for the flavors to develop and mix with the zip from the pepper flakes.  The tangerine French dressing is a keeper by itself!

 Fennel, Tangerine & Olive Slaw
serves 4 to six

1 giant fennel bulb, cored, (with fronds)
1 Granny Smith apple
4 tangerines, peeled and sliced thinly
¼ cup sliced Castelvetrano olives (slice across the pit as greatest as potential), or sliced inexperienced olives

French dressing
zest and juice of 1 tangerine
2 pinches pink pepper flakes
1 tsp honey
1 tsp entire grain Dijon mustard
2 tsp sherry or rice vinegar
¼ cup olive oil

sea salt
freshly cracked black pepper

Take away the fennel fronds and save for later.

With a pointy knife or mandoline, slice the fennel bulb crosswise into very tremendous matchsticks and place in a big serving bowl.  Put together the apple the identical approach.  Add the apple and the orange slices to the fennel after which toss with the olives.

For the French dressing, mix all substances in a tightly sealed jar.  Shake vigorously till the dressing is emulsified.

Pour the dressing over the slaw and toss to mix effectively.  Season to style with salt and pepper and toss as soon as extra.  Cowl and refrigerate for 1 hour.

To serve, tear the fronds and any blossoms and sprinkle decoratively on prime of the slaw. 

Listed here are some extra letter F recipes to take pleasure in: