1/2teaspoonchopped fennel leaves(just the feathery parts)
1/4 to 1/2teaspoonkosher salt
3tablespoonsextra virgin olive oil
for the slaw
sherrychampaign, or red wine vinegar
3Autumn Glory apples
1stalk of fennel/aniseone bulb with its leaves
1tablespoonchopped fresh tarragon leaves
1tablespoonchopped fresh cilantro leaves
1teaspoonchopped fennel leaves(just the feathery parts)
prepare the vinaigrette
To a jar with a lid, add 1 tablespoon of the lemon juice, plus the vinegar, honey, mustard, fennel seeds and herbs, plus 1/4 teaspoon kosher salt. Tighten the lid and shake well. Add the oil and shake again until fully emulsified. Taste and add more salt as needed.
Set the extra lemon juice aside.
prepare and the slaw
Place the chopped shallots in a small bowl and cover with the vinegar. Set aside.
Slice the apple into thin julienne strips. A mandolin with a julienne setting works really well for this.
Trim the fennel bulb of its stalks, and slice the bulb in half vertically through the flat side. Cut out the "v" shaped core from each half and discard.
Chop or julienne the fennel. If the bulb is freshly picked, a mandolin will make easy work of it; otherwise, use a chef's knife.
Toss the apples and fennel with the remaining lemon juice in a large bowl to prevent browning.
Drain the shallots, rinse, and drain again, and add them to the apples.
Stir the herbs and a big pinch of salt into the slaw.
Drizzle the vinaigrette over the slaw and mix until lightly coated. (You might have some leftover.)
Serve immediately, or chill by pressing a sheet of cling wrap firmly against the surface of the slaw, to keep the air out.
If you have cilantro avoiders at the table, you can replace it with a reduced amount of flat-leaf parsley. Parsley is much stronger than cilantro, so be careful not to overwhelm the slaw with it.
Apple Fennel Slaw with Dijon Tarragon Vinaigrette was originally published on https://soupaddict.com/apple-fennel-slaw/