Fennel and celery slaw
28 May 2015
Prep Time
10 minutes
Total Time
10 minutes
Background
This fennel and celery slaw is a nice accompaniment to fish dishes or to barbecued/grilled lamb - in a kebab for example! It's very easy to throw together, perfect for parties or picnics too.
Ingredients
- 50g tin of anchovies (in oil)
- 1 lemon
- 1 large fennel bulb
- 1 head of celery (bulb only)
- Olive oil, salt and pepper
- 1 handful of dill leaves
Instructions
- Squeeze the juice of the lemon into a small bowl.
- Take 8 slices of anchovies out of the tin, cut them into long, thin strips. Add these to the lemon and marinate for 10 minutes.
- Meanwhile, remove & discard the woody end bit of the fennel. Then cut off the stems, leaving the bulb whole, and slice it up thinly.
- Cut off the leaves of the celery - put these aside.
- In a bowl, mix the sliced vegetables, add the celery leaves, chopped dill and finely the anchovies with the lemon juice. Mix well, season to taste.
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