Fennel Slaw with Vanilla Vinaigrette

 http://www.threelittlehalves.com/2013/10/simplicity-fennel-slaw-with-vanilla.html

* 2 large fennel bulbs 
* 4 tablespoons almond oil  
* 2 tablespoons white balsamic vinegar  
* 1 vanilla bean  
* salt and freshly ground black pepper 


1. Prepare the vinaigrette. Slice the vanilla bean in half lengthwise and scrape the seeds carefully. In a small bowl, mix the oil, vanilla seeds, vinegar, salt and pepper. Whisk until well blended and creamy. Let the vinaigrette rest for about an hour.

2. Cut off fennel fronds. Reserve a couple of fronds for garnish and keep the rest for another use. Remove any discolored outer layers, and cut off the root end. Halve the fennel lengthwise (do not remove the core). Slice the fennel (both the bulb and the stalks) very, very thinly crosswise, not quite see through, but close, by hand or with a mandolin.

 

3. Toss the fennel with the vinaigrette. Let the salad rest for about 15-30 minutes for flavors to develop. If needed, adjust the seasoning and serve cold or at room temperature. 

 

 

Serves 4

p.s. If you are plating this dish on individual plates (as in the photo above), keep the sliced fennel stalks separate from the bulb slices, and sprinkle them on top of the salad. Finish with the reserved fronds and you will be a plating guru.