I’m calling this a salad, but it’s really almost a slaw. I shaved the fennel and celery thinly on the mandoline and then dressed it in a bright, citrusy vinaigrette. In my opinion, this is the only way to go with raw celery and fennel. Serve this salad/slaw with something grilled or roasted, like spicy barbecue chicken, or bacon wrapped pork tenderloin.
Fennel Salad with Kumquats and Golden Raisins
- 1 bulb fennel reserve some of the tops for garnish
- 2 stalks celery
- 1 handfull kumquats
- 1 tbs sunflower seeds
- 1/4 c golden raisins
- 1/4 c freshly squeezed orange or grapefruit juice
- 1/4 c champagne vinegar
- 1 tbs dijon mustard
- 1 tbs honey
- 1/2 c olive oil
Use a mandoline to thinly slice the fennel, celery, and kumquats into a large bowl. Add the golden raisins and sunflower seeds into the bowl, set aside and make the dressing.
In a small bowl whisk together the honey, dijon, citrus juice, and vinegar. While whisking, slowly pour in the olive oil, continue whisking until the dressing is emulsified.
Toss the dressing together with the fennel and celery mixture if your fennel bulb had the fronds attached tear off a few pieces and add that in as well. Season with sea salt and freshly cracked pepper. You can serve this salad right away or let it marinate; it gets better with time!