Anthony’s Fennel Slaw
We are often asked how to use fennel leaves. They have a nice anise flavor that they will lend to a dish either used as a chopped up herb, or as a garnish added at the final stage. They can be also added to stews or vegetable dishes. The anise-like flavor pairs well with citrus and in cabbage salads.
The following recipe is borrowed from the Capay Valley Farm Shop. It’s simple and super yummy!
Ingredients
1 bunch fennel, grated (optional: add grated carrots)
1 Meyer lemon, juiced
Pecorino Romano cheese, grated
Salt & Pepper
Instructions
Cut-off fennel tops and grate the bulbous base. Box grater works well as does a food processor. Place in mixing bowl. Add juice of 1/2 Meyer lemon, a handful of grated pecorino, salt & pepper. Taste and adjust with lemon and/or cheese as you like.
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