Warm Fennel Slaw With Bacon

Ingredients

• 2 large fennel bulbs
• 2 tablespoons extra-virgin olive oil
• 4 ounces country-style slab bacon, diced
• 3 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• Freshly ground black pepper
• 1 tablespoon minced fresh chives

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    229 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 5 grams protein; 18 milligrams cholesterol; 308 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim the stems and leaves from the fennel bulbs. Chop and reserve two tablespoons of the leaves. Discard the stems. Quarter and shred the fennel bulbs by hand or on the fine slicing disk of a food processor. Put the fennel in a bowl.
2. Heat one tablespoon of the oil in a heavy skillet, add the bacon and saute over medium heat until the bacon is golden. Pour the contents of the skillet through a strainer into a heatproof bowl. Spread the pieces of bacon on absorbent paper.
3. Add the vinegar to the skillet and heat briefly, then stir in the mustard. Return the reserved bacon fat to the pan and add the remaining olive oil. Season to taste with pepper.
4. Pour the dressing over the fennel, add the chopped leaves and the chives and serve at once. For convenience, the dressing and fennel can be prepared in advance. Wait until just before serving to reheat the dressing, then toss it with the fennel.