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Fennel and celery slaw

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.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 50 g 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

Method
 

  1. Squeeze the juice of the lemon into a small bowl.
  2. 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.
  3. Meanwhile, remove & discard the woody end bit of the fennel. Then cut off the stems, leaving the bulb whole, and slice it up thinly.
  4. Cut off the leaves of the celery - put these aside.
  5. 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.