The dreaded black jelly bean

Fennel slay with honey poppyseed vinaigrette

Fennel Slaw with Poppy Seed Dressing

Serves 8

Fennel is light, crisp and fresh. Thinly sliced it delivers the texture of celery and a light licorice banknote. It’s enhanced by this earthy, honey-sweetened dressing thickened with grated onion rather than rich mayonnaise.

For dressing: 

  • 3 tbs finely grated onion 
  • 1/2 tsp dry mustard 
  • 1/2 tsp sweet Hungarian paprika 
  • 1 tsp poppy seeds 
  • 2 tbs honey 
  • 1/4 cup Sherry vinegar 
  • 1/2 cup vegetable or other neutral flavored oil, like grape seed 

For salad: 

2-3 large bulbs fennel

2-3 tbs chopped fennel fronds

  • Begin dressing: Whisk together onion, mustard, paprika, poppy seeds, honey, vinegar and a pinch of salt and pepper. Set aside. 
  • Prepare fennel: remove the stalks and fronds. Chop some of the fronds and reserve. Quarter bulbs lengthwise and remove the tough core at the bottom. Thinly slice crosswise and toss in a large bowl with the reserved fronds.
  • Finish dressing: While whisking, drizzle oil into vinegar mixture. This will form a creamy emulsion. 
  • Season to taste with salt and pepper. Adjust vinegar and honey to achieve desired balance of sweetness and acidity. 
  • Toss salad with 3/4 of the dressing to start. Add more to taste. Let rest for thirty minutes before serving.


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