Fennel and Apple Coleslaw
Last Sunday morning I drove to Regent’s Park to pick Derek up from a training session with friends André and Steven for the London to Brighton Bike Ride that they’re taking part in later this year in aid of the British Heart Foundation. My reward for such spousal dedication was a browse around the farmers market in Moxon Street. Amongst all the typical winter vegetables was a crate of fennel bulbs. For this recipe I’ve sliced and mixed one of them with some crisp green apple and vinaigrette to make a coleslaw, which is seen here on smoked trout and seeded brown bread.
1 bulb of fennel
1 green apple – I used a Granny Smith
juice of half a lemon
1 tablespoon olive oil
1 teaspoon honey
half a teaspoon of Dijon mustard
Shred the fennel as finely as possible.
Slice the apple and add to the fennel.
Whisk together the oil, lemon, honey and mustard.
Stir into to the apple and fennel until they are fully coated.
Leave to stand for fifteen minutes before using.