We discovered this recipe in a new citrus-themed cookbook called Citrus: Sweet and Savory Sun-Kissed Recipes and I immediately had to try it. It’s a nice change to the ubiquitous fennel, orange avocado salad with bolder tastes thanks to the tartness of the apples and the saltiness of the olives. Flavors come together beautifully in this simple slaw. If available, buy organic tangerines as this recipe uses the peel; and make sure to wash them thoroughly.
1 fennel bulb with fronds
1 Granny Smith apple
4 tangerines, peeled and thinly sliced
1/4 cup sliced green onions
Zest and juice of 1 tangerine
2 pinches of red pepper flakes
1 tsp honey
1 tsp whole-grain dijon mustard
2 tsp sherry vinegar
1/4 cup olive oil
Sea salt and freshly cracked black pepper
Remove the fennel fronds from the fennel and set aside.
Cut the fennel bulb into thin matchsticks either with a mandolin or a sharp knife and transfer to a bowl.
Cut the apple the same way and add to the fennel.
Add the tangerine slices and toss in the olives.
To make the vinaigrette, combine all the ingredients in a glass with a tight-fitting lid. Screw the lid on and shake vigorously until the vinaigrette emulsifies.
Pour the vinaigrette over the sale and miss thoroughly. Season with salt and pepper and toss again. Cover and refrigerate for one hour.
Tear the fronds and sprinkle on the slaw just before serving.