Shaved Apple Fennel Slaw

Serves 4 · 20 min prep

Ingredients

• 2 large crisp apples
• 2 medium fennel bulbs
• 2 tablespoons chopped fennel fronds
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup toasted sliced almonds
• 1/4 cup torn fresh mint leaves
• 1 cup optional cooked farro or quinoa

Instructions

1. 1Trim the fennel bulbs, reserving the feathery fronds. Halve the bulbs, cut out the tough core, and shave the fennel paper-thin on a mandoline or with a very sharp knife into a large bowl of ice water for five minutes to crisp.
2. 2Core the apples and shave them the same way into thin half-moons or matchsticks. Immediately toss the apple shavings with one tablespoon of the lemon juice so they stay bright white.
3. 3Drain the fennel well and pat dry with clean towels; excess water will dilute the dressing. Combine the drained fennel and lemon-tossed apples in a wide serving bowl.
4. 4Whisk the remaining lemon juice, olive oil, honey, Dijon, salt, and pepper in a small bowl until the dressing turns glossy and slightly thickened.
5. 5Pour the dressing over the apple and fennel. Toss gently but thoroughly with tongs so every ribbon is coated without bruising the fruit.
6. 6Chop the reserved fennel fronds and tear the mint leaves. Scatter both over the slaw along with the toasted almonds.
7. 7If using cooked farro or quinoa for a more filling lunch bowl, fold it in now so the grains pick up the bright dressing. Taste and add a final pinch of salt if the apples are very sweet.
8. 8Let the slaw rest ten minutes at room temperature for the flavors to settle, then divide into bowls or pack into containers. It stays crisp for several hours and makes an excellent light desk lunch.