Rhubarb & Fennel Slaw

Quick one for ya, rhubarb and fennel slaw.

Seasonal zing.

under 10 mins | serves 2 | top ease

Ingredients

1 lemon, juice 
2 tsp golden caster sugar
salt and freshly ground black pepper 

1 large stalk rhubarb   
1 small fennel
150g radishes
olive oil 

Method

Whisk the lemon juice, sugar, salt and pepper together in a medium bowl.

Trim the fennel, reserve the fronds and remove the outer layer and any tough stalks if necessary.

Thinly slice the rhubarb, fennel and radishes, carefully, with a mandolin into the lemon juice mix and toss immediately to get it all coated.

Leave it to quickle for 5 mins or so.

Drizzle well with olive oil, toss again and transfer to a serving bowl, garnished with the fronds.

DSC_0035

 

Recipe from the wondrous Olia Hercules.

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