Fennel Slaw Recipes

Steps:

• Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.

Steps:

• Mix cabbage, onion, carrot, fennel, and parsley in a large bowl.
• Whisk mayonnaise, vinegar, sugar, oil, mustard, salt, and pepper together in a separate bowl; pour over cabbage mixture and toss to coat.
• Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.

Steps:

• Trim stalks and any brown areas from fennel. Mince enough fronds to make 1 tablespoon.
• Slice fennel very thin, and place in bowl. Mix with onion.
• Mix horseradish, yogurt and vinegar together. Fold into fennel mixture. Fold in parsley and minced fennel fronds. Season to taste with salt and pepper, and serve.

Steps:

• Whisk together all ingredients except fennel.
• Trim fennel stalks flush with bulb, discarding stalks, and remove any discolored outer layers. Halve fennel through root end and discard core. Thinly slice fennel with a mandoline or other manual slicer.
• Toss fennel with enough dressing to coat, then season with salt and pepper.

Steps:

• Cut the fennel (Anise) bulbs in half and remove the core. Shave on a mandoline or in a food processor. Cut the red onion in half, tip to root, and shave half moons the same way.
• Combine the vegetables in a bowl and add the chopped, fresh dill.
• With a mortar and pestle, smash the garlic with salt and pepper, adding the honey, vinegar and oil slowly. I like the pear-infused white balsamic vinegar. The rice wine vinegar is sweeter, so you might add more honey with the balsamic.
• When well combined, drizzle over vegetables, toss well and chill for at least 1 hour (if you have the time), to wilt onions slightly.
• Check seasoning.
• I serve this in a bowl with warm lentils in the bottom, crispy fish (Salmon or Rockfish) on the lentils and the slaw on top. Comfort food at its best.

Steps:

• Rub the pork with the lemon zest and fennel seeds, then heat the oil in a non-stick frying pan. Brown the chops for 3 mins on each side, then remove from the heat. Splash over half the lemon juice, season, then leave to rest while you make the salad.
• Mix together the sliced fennel, apple, onion, mayo mix and nuts. Season with black pepper and squeeze in the remaining lemon juice to taste. Serve the pork with the pan juices spooned over, and the fennel slaw on the side. Great with jacket potatoes.

Steps:

• Chop enough fennel fronds to measure 3 tablespoons and reserve.
• Discard remaining fronds and stalks.
• Cut bulbs into thin matchsticks and toss with carrots in a bowl.
• Whisk together lemon juice, vinegar, oil, olives, Aleppo chile (if using), and salt to taste and toss with vegetables.
• Chill, covered, at least 30 minutes (for flavors to develop).
• Just before serving, stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw.
• Cooks' note: Slaw, without fronds, tomatoes, and parsley, can be chilled up to 4 hours.

Steps:

• Trim the stems and leaves from the fennel bulbs. Chop and reserve two tablespoons of the leaves. Discard the stems. Quarter and shred the fennel bulbs by hand or on the fine slicing disk of a food processor. Put the fennel in a bowl.
• Heat one tablespoon of the oil in a heavy skillet, add the bacon and saute over medium heat until the bacon is golden. Pour the contents of the skillet through a strainer into a heatproof bowl. Spread the pieces of bacon on absorbent paper.
• Add the vinegar to the skillet and heat briefly, then stir in the mustard. Return the reserved bacon fat to the pan and add the remaining olive oil. Season to taste with pepper.
• Pour the dressing over the fennel, add the chopped leaves and the chives and serve at once. For convenience, the dressing and fennel can be prepared in advance. Wait until just before serving to reheat the dressing, then toss it with the fennel.

Steps:

• Make dressing:
• Toast fennel and anise seeds in a dry heavy skillet over moderate heat, shaking occasionally, until lightly browned, then cool. Coarsely grind fennel and anise seeds in grinder. Whisk together ground seeds and remaining dressing ingredients in a small bowl.
• Make slaw:
• Halve fennel bulbs lengthwise, then cut out and discard cores. Thinly slice fennel crosswise and toss with lemon juice in a very large bowl. Finely chop enough fennel fronds to measure 1/4 cup and add to sliced fennel.
• Quarter cabbage and cut out and discard core. Thinly slice cabbage crosswise and add to fennel along with carrot, onion, parsley, and dressing and toss well. Chill, covered, at least 1 hour to allow flavors to develop.

Steps:

• Heat oven to 200C/180C fan/gas 6. Snip the tops off the sausages and squeeze the meat out into a bowl. Stir in the fennel seeds, chilli flakes and half the zest, then shape into 4 patties. Place the burgers on a baking sheet and cook for 25-30 mins until golden and cooked through.
• Meanwhile, mix the remaining zest and juice with the mayo and seasoning, then stir in the onion and fennel. Leave to stand while the burgers finish cooking.
• Place a burger in each roll with some slaw, serving any extra on the side.