Fennel

Autumn Slaw with Fennel, Apple, and Cider Dressing

Makes 6-8 servings

Dressing:
1/4 cup apple cider vinegar
2 tbsp olive oil
2 tbsp apple cider or apple juice
1 tbsp honey
1 tsp Dijon mustard
1 tsp salt
black pepper to taste

Slaw:
4 green onions, chopped
1 medium fennel bulb, trimmed, thinly sliced (reserve fennel fronds)
1 medium Granny Smith apple, cored, thinly sliced or julienne
6 cups shredded red/purple cabbage
1/3 cup dried cranberries
1/3 cup crumbled blue cheese
1/4 cup cooked bacon pieces
2-3 tbsp chopped reserved fennel fronds

Red Cabbage & Fennel Citrus Slaw
1/2 of a head red/purple cabbage
3 large carrots, peeled
1 large (or 2 medium) fennel bulb
1 11-ounce can mandarin oranges, drained, coarsely chopped
5 green onions, trimmed, then cut into 1-inch pieces
1/4 cup cider vinegar
Juice and grated zest of 2 large lemons
1 and 1/2 teaspoons salt
2 tablespoons honey
1/4 teaspoon cayenne pepper

Using a knife or food processor, shred the cabbage and carrots. Trim the top of the fennel and reserve 1/4 cup of the leafy sprigs (these are called “fronds”). Grate the fennel bulb. Combine cabbage, carrots, fennel, fennel fronds, and all of the remaining ingredients in a large bowl. Toss well, Season with salt. Let stand at least 30 minutes before serving. Makes 8 servings.

Citrus Fennel Salad

1 fennel bulb, thinly sliced

1 orange, peeled, sliced in segments

1 grapefruit, peeled, sliced in segments

 2 tablespoons fresh cilantro

2 tablespoons extra virgin olive oil

1 scallion, chopped

salt and pepper to taste

Optional toppings: toasted chopped walnuts

Directions

 In a small dish, slice the grapefruit and orange segments in a bowl, squeeze as much juice from the membranes of the fruit. Remove the fruit segments to a serving bowl, leaving the juice in the original dish. Mix the olive oil with fruit juices, set aside.

Place the sliced fennel into the serving bowl with the fruit. Pour the olive juice dressing over the fennel and fruit. Toss well.

Add the chopped scallion and cilantro to the fruit and fennel.

Toss again, then season with salt and pepper and top with chopped walnuts if desired.