Fennel and Kohlrabi Slaw with Orange Dressing
Made with crisp winter veg, this fresh slaw is the perfect foil for rich roast duck.
Ingredients
1 fennel bulb
1 carrot, peeled
1 kohlrabi, peeled and halved if large
4 radishes and their leaves
Grated zest and juice of ½ orange
1 tsp Dijon mustard
3 Tbsp extra virgin olive oil (or use a citrus oil)
2 tsp white vinegar
3 Tbsp toasted walnut pieces
Method
Trim the outer leaves from the fennel, reserving the fronds. Using a mandoline, thinly shave the fennel, carrot, kohlrabi, and radish. Shred the radish leaves. Plunge into iced water and set aside until ready to use (you can do this up to 4 hours ahead).
Put the orange zest and juice in a jar with the Dijon mustard, olive oil, and vinegar. Season well with salt and pepper.
When ready to serve, drain the vegetables and spin in a salad spinner until dry. Toss with the dressing and scatter over the nuts to serve.