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 and 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
about 2 1/2 quarts
dandelion greens, roughly chopped
green onions, scallions, or any variety of spring allium, chopped
black mustard seed
salt (or to taste)
In This Recipe
Cut the root part out of the fennel bulb. Slice the fennel thinly (ideally using a mandoline). 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.