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After posting a terrific frittata recipe last week, some of you wanted to know about the side dish I served with it, so here it is. Simple, yummy, and light, this side dish is always welcome, and is a nice change of pace from the usual. Leftovers keep well in the refrigerator for next time.
I will say, however, that using a mandoline is what makes this easy to make. I cut my fennel and apple at 1/8″ into matchsticks on my mandoline, but you can do it by hand as well, cutting 1/8 in thick slices in one direction, and then slicing those slices into match sticks in the other direction.
Fennel Apple Slaw Recipe
1 bulb fennel, sliced thinly into matchsticks
1 large apple, peeled, cored, and sliced thinly
2 jalapeños, seeds removed and minced
juice of 1 lemon
juice of 1/2 orange
1/2 teaspoon salt
Mix together well and serve.
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