4 Servings 50 min Cook
2 Bulb Fennel
2 Tbsp Parsley
3 Tbsp Olive Oil
6 Piece Sun-Dried Tomatoes
1 Tbsp Lemon Juice
5 Medium Carrots
3/4 Tsp Crushed Red Pepper Flakes
1/4 Cup Olives
1 Tbsp Balsamic Vinega
Coarsely grate carrots.
Finely chop green olives to measure 1/4 cup.
Drain and thinly slice the sun dried tomatoes.
Chop parsley to measure 2 tbsp.
Chop enough fennel fronds to measure 3 tablespoons and reserve.
Discard remaining fronds and stalks.
Cut bulbs into thin matchsticks and toss with carrots in a bowl.
Whisk together lemon juice, vinegar, oil, olives, Aleppo chile (if using), and salt to taste and toss with vegetables.
Chill, covered, at least 30 minutes (for flavors to develop).
Just before serving, stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw.
What to drink: Chateau Reynella McLaren Vale Grenache '04