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
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.