Rhubarb and fennel coleslaw recipe #sidesmatter

Ingredients

• 4x 20cm rhubarb stalks
• 100ml cider vinegar
• 2tsp runny honey
• 1 ennel bulb
• 1 red onion
• 1 celery stalk and leaves
• 25ml cold pressed rapeseed oil
• 1 egg yolk
• 1 tsp lemon juice
• 1 tsp Dijon mustard
• Salt, pepper and sugar for seasoning
• Celery seeds

Instructions

1. Slice the rhubarb into bite-size pieces.
2. In a pan, bring the cider vinegar and honey to the boil.
3. Switch off the heat, add the rhubarb to the pan, stir well, cover and allow to fully cool.
4. Chop the fennel, onion and celery into bite-size slices.
5. When cool, strain the rhubarb and retain the pickling liquor.
6. Combine all the vegetables in a big bowl.
7. Add the oil, egg yolk, dijon mustard and lemon juice to the pickling liquor and whiz up with a hand blender to make the dressing.
8. Season the dressing to taste with salt, pepper and sugar, then pour over the vegetables and mix well.
9. Allow to rest in the refrigerator for a few hours before serving.
10. Serve with a garnish topping of celery seeds, celery leaves and fennel fronds.

Recipe by

Caravan Larry