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Recipe for Ysabella
Here's that recipe from my CSA box for fennel-carrot slaw, with my mods
1 fennel bulb
5 carrots (nantes carrots in our CSA box)
1/4 c spanish olives
1 Tbsp lemon juice
1 Tbsp balsalmic vinegar
3 Tbsp olive oil
pinch chili powder
6 sun-dried tomatoes in oil
3 Tbsp fennel fronds, chopped
Chop the fennel bulb into matchsticks. Toss with the vinegar. Julienne or grate the carrots, chop the olives, and add them to the fennel. Toss with the lemon juice, olive oil, and chili powder. Chop the tomatoes and spread them on top. Sprinkle the fennel fronds on top. Chill, covered, for a half hour for the flavors to develop.
1 fennel bulb
5 carrots (nantes carrots in our CSA box)
1/4 c spanish olives
1 Tbsp lemon juice
1 Tbsp balsalmic vinegar
3 Tbsp olive oil
pinch chili powder
6 sun-dried tomatoes in oil
3 Tbsp fennel fronds, chopped
Chop the fennel bulb into matchsticks. Toss with the vinegar. Julienne or grate the carrots, chop the olives, and add them to the fennel. Toss with the lemon juice, olive oil, and chili powder. Chop the tomatoes and spread them on top. Sprinkle the fennel fronds on top. Chill, covered, for a half hour for the flavors to develop.
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