Fennel, which tastes faintly of licorice, makes a great base for a Zin-friendly salad. Prep Time: about 25 minutes. Notes: Paper-thin strips of fennel are easy to cut on a mandoline. We like this slaw after it has been chilled in its dressing overnight, but it's also good after just an hour.
3 tablespoons freshly squeezed lemon juice
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and freshly ground black pepper
2 small heads fennel (about 1 3/4 lbs. total)
3 red, yellow, and/or orange bell peppers, stemmed, seeded, and slivered lengthwise
How to Make It
In a small bowl, whisk lemon juice, olive oil, mustard, and honey to blend. Add salt and pepper to taste.
Trim stalks from fennel; chop enough feathery green fronds to make 2 tbsp. and reserve. Cut heads in half lengthwise, then shave into paper-thin strips (see Notes) or cut into thin slivers.
In a bowl, combine fennel and bell peppers. Drizzle with dressing and mix gently to coat; cover and chill at least 1 hour and up to 1 day (see Notes). Just before serving, sprinkle with reserved fennel fronds.