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Author Notes: I love fennel slaw. It's crunchy and slightly sweet, and keeps well for a picnic or barbecue. This time I had some dandelion greens, cilantro and green onions on hand, and the combo is delightful. The fennel gives a nice mellow foundation, while the greens & onions add a slight bite, a nice taste of spring. I love this as a side and it's also tasty in a sandwich. I threw this together without measuring, so the measurements are estimates. It's hard to go wrong with a salad, so feel free to adapt based on your own preferences! —seasonista
Makes about 2.5 quarts
- 1 fennel bulb
- 1/2 bunch dandelion greens, roughly chopped
- 1/3 cup green onions, scallions, or any variety of spring allium, chopped
- 1/4 cup cilantro, chopped
- 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1/2 teaspoon mustard seed
- 1/4 teaspoon salt (or, to taste)
- Cut the root part out of the fennel bulb. Slice the fennel thinly (ideally using a mandolin). Squeeze half the lemon over the slices to prevent browning.
- Add the dandelion greens, green onions, and cilantro.
- In a small skillet, heat a dollop of the olive oil over medium heat. When hot, add black mustard seeds. Cook for about a minute. The mustard seeds will start to pop (you might partially cover the skillet to protect the seeds from flying all over).
- Squeeze the other half of the lemon in a small bowl. Add the olive oil, honey, mustard seeds, and salt. Whisk together, then pour over the veggies and stir to distribute the dressing.
- This recipe was entered in the contest for Your Best Spring Alliums
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