After 10 minutes in the sun, most tender greens are destroyed. Try this pretty slaw-salad hybrid full of shaved vegetables. It looks awesome and can take the heat.

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Credit: Photography by Christopher Testani

Recipe Summary test

total:
30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a mortar and pestle or a spice mill, grind the fennel seeds. Transfer to a large bowl. Whisk in the oil, vinegar, and honey; season with salt and pepper. Toss with the vegetables and parsley; season. Cover and refrigerate for at least 1 hour and up to 1 day. Before serving, toss the salad; season. Top with fennel fronds.

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