Friday, April 12, 2013

Minty Fennel Slaw


Before serving my Licorice-y Seafood Stew for dinner, I served a minty fennel slaw as the opening course. Happy National Licorice Day!

1 fennel bulb, trimmed and thinly sliced
1/2 C shredded parmesan cheese
2 T fresh chopped mint
splash of olive oil
splash of pear vinegar
freshly ground sea salt
freshly ground pepper
fennel pollen

Place the fennel and cheese in a large mixing bowl. Toss to coast with the olive oil and vinegar. Let sit for, at least, 15 minutes. Before serving, season with salt and pepper. Spoon slaw into a lettuce leaf and garnish with a pinch of fennel pollen.

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