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.
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- Calories: 114
- Calories from fat: 55%
- Protein: 1.5g
- Fat: 7g
- Saturated fat: 0.9g
- Carbohydrate: 13g
- Fiber: 3.6g
- Sodium: 111mg
- Cholesterol: 0.0mg
- 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
- 1. In a small bowl, whisk lemon juice, olive oil, mustard, and honey to blend. Add salt and pepper to taste.
- 2. 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.
- 3. 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.
- Note: Nutritional analysis is per serving.
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