Apple and Fennel Slaw

This flavourful slaw makes a fantastic side dish for grilled pork or chicken. You can also serve it as a gourmet topping for burgers, sausages, or my personal favourite, barbecue pulled pork sandwiches.

It's easy to prepare this simple side with the help of a manoline, cutting thin even slices quickly is a breeze with this tool.  It's not necessary, but it will certainly speed things up.

• 2 small fennel bulbs, reserve a few fronds
• 1 Granny Smith apple
• 1/2 small red onion (about 1/2 cup thinly sliced)
• 3 tablespoons of your very best quality olive oil
• 2 tablespoons white balsamic vinegar
• 1 tablespoon lemon juice
• pinch of salt

Slice the fennel bulbs in half, lengthwise.  Remove the stems from the top and tough center core from the bulb. Remember to reserve a few fronds from the stems for garnishing. Slice the halved fennel bulbs very thinly using a sharp knife or a mandolin. 

Cut the apple into quarters and remove the seeds and core.  Cut each quarter into paper thin slices with either a sharp knife or a mandolin.

Remove the papery skin from the onion, and slice into very thin rings.  I like to cut the largest of the onion rings in half, so nobody ends up with too much onion in any one bite.

To a small jar, add the oil, vinegar, lemon juice, and salt.  Put the lid on the jar and shake to combine.

In a large bowl, toss together the fennel, apple and onion slices with the dressing until everything is nicely coated with the dressing.  Scatter a few bits of the reserved frond to garnish.