Spring Fennel & Dandelion Greens Slaw

By Bounty & Soul | June 23, 2020

Spring Fennel & Dandelion Green Slaw

Print Recipe

Ingredients

  • 1 fennel bulb
  • 1/2 bunch dandelion greens roughly chopped
  • 1/3 cup green onions or scallions chopped
  • 1/4 cup cilantro chopped
  • 1 lemon
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon black mustard seed or 1/4 to 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon salt or to taste

Instructions

  • Cut the root part out of the fennel bulb. Slice the fennel thinly (ideally using a mandoline). Squeeze half the lemon over the slices to prevent browning.
  • Add the dandelion greens, green onions, and cilantro.
  • In a small skillet, heat a dollop of the olive oil over medium heat. When hot, add black mustard seeds. Cook for about a minute. The mustard seeds will start to pop (you might partially cover the skillet to protect the seeds from flying all over).
  • Squeeze the other half of the lemon in a small bowl. Add the olive oil, honey, mustard seeds, and salt. Whisk together, then pour over the veggies and stir to distribute the dressing.
  • Enjoy!

Notes

https://food52.com/recipes/17143-spring-fennel-dandelion-green-slaw