Fennel Slaw

3 small fennel bulbs thinly cut crosswise

2 carrots with tops, reserve tops (fronds) and finely chop, thinly cut the carrots on the diagonal

1 medium apple unpeeled, seeds removed, jullienned

½ lemon, juiced

½ small red onion, peeled and thinly cut crosswise

Salt and pepper to taste

¼ cup sliced almonds, for garnish

Dressing

¼ teaspoon anise extract

1 teaspoon sugar

¼ cup apple cider vinegar

1 tablespoon finely chopped carrot tops (fronds)

½ cup extra-virgin olive oil

Salt and pepper to taste

Drizzle lemon juice over apple to prevent browning.

Combine sliced fennel, carrots, onion and apple in a large bowl.

In a small bowl, combine anise extract, sugar and vinegar; mix well to dissolve sugar.

Mix in carrots fronds and whisk in oil. Add salt and pepper to taste. Pour dressing over fennel, carrots, onion and apple mixture. Toss to combine. Top with almonds prior to serving.

Serves four.

Joan Huenecke, Palatine