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2 medium fennel bulbs (about 1 lb. each)
1 cup large green olives, pitted and sliced
1/3 cup chopped fresh flat-leaf parsley
1/3 cup olive oil
3 Tbsp. red wine vinegar
4 cloves garlic, minced
1/4 tsp. crushed red pepper
1. Trim any brown spots from fennel and cut a thin slice off base of bulb to begin the fennel recipe. Discard green stems. Cut fennel in half lengthwise, then cut crosswise into thin slices. Combine fennel, olives, and parsley in a large bowl.
2. For dressing, combine oil, vinegar, garlic, 1/4 teaspoon salt, and red pepper in a small bowl; whisk to combine. Add dressing to fennel mixture; toss to coat. Cover and chill for 1 to 24 hours. Fennel slaw recipe makes 8 side-dish servings. |
