dripping wet from mother’s dew,
fragrant in my mouth…
Fantasy Fennel Slaw
An original TPP Recipe – All rights reserved.
Four small servings
5 oz ultrafine julienned fennel (one large bulb, with fronds and stalks removed and set aside);
4 oz ultrafine julienned green apple (about one apple, skin on)
2 Tablespoons mango, brunoise (1/8” or smaller dice)
1 Meyer lemon, zested
2 Tablespoons Meyer lemon juice
2 Tablespoons chopped fennel fronds
1 Tablespoon light olive oil
1 Tablespoon amber Agave syrup
1 Tablespoon finely chopped pickled ginger
flakey sea salt
1 Tablespoon mango brunoise
4 fennel fronds
In a nonreactive bowl, combine Meyer lemon zest, Meyer lemon juice, fennel fronds, olive oil, Agave syrup, pickled ginger and whisk together.
Add the fennel, apple and mango to the dressing and toss to coat. Season to taste with flakey sea salt.
PRESENTATION: Either mound the salad freeform in the center of a dish or use a 3” wide x 1.5” tall ring mold. Top with a small mound of mango and finish with a fennel frond. Another option is to purchase another bulb of fennel and use the layers as the vessels for your Fantasy Fennel Slaw.
Chef’s Note: The Meyer lemon juice does an amazing job of preserving the bright color of the slaw. Easily make this dish hours in advance, and cover the surface of the salad with cling wrap to prevent oxidation.