Quick Fennel Slaw

by Rachael Ray Show Staff 9:07 AM, April 17, 2014


Aired April 17, 2014

Serves About 4 cups
Juice of 3 Meyer lemons or juice of 1/1 orange and 1 ripe lemon 
2 large bulbs fennel, trimmed and shredded on a mandolin or very thinly sliced, plus 1/2 cup fronds, chopped 
1 large red onion, halved and very thinly sliced 
1 cup flat-leaf parsley, coarsely chopped 
1/4 cup tarragon, chopped 
About 1/4 cup EVOO – Extra Virgin Olive OIl
Kosher salt and black pepper 
Juice lemons or orange and lemon in a bowl, add fennel, fronds, onions, parsley, tarragon and EVOO, and season with salt and pepper. Toss to combine. Let stand 30 minutes to wilt.