Ingredients:

1/2 large fennel bulb, julienne

1 cup of homemade coconut mayonnaise (see recipe below)

Method:

Remove the stems from the fennel and wash the bulb. Slice the bulb longways and then create very thinly sliced sections which are about an inch long. This process is creating a similar shape to julienne carrots. You’ll work it out. You should end up with about 2 or 3 cups of julienne fennel. Place in a serving bowl and pour over the mayonnaise (see recipe below) and mix well.

This salad goes really nicely with roast pumpkin cubes or with a huge bowl of steamed Brussels sprouts.

You could also experiment with adding capers, your favourite herbs or even some seasonal fruits in summer.

For the Coconut Mayonnaise:

 

Makes approximately 1 cup:

 

  • 1 whole egg
  • 1/2 tablespoon Dijon mustard (sugar free)
  • 1/2 tablespoon fresh lemon juice
  • 1/4 teaspoon black pepper
  • 1/4 cup Virgin Coconut Oil (melted if solid)

 

The key to a successful batch of mayo is the oils. Actually, patience is the real key here. The ‘adding-the-oils’ process can take up to four minutes, so be prepared. Your arm may get tired. If you rush this it will fail!

 

Place all ingredients in the blender EXCEPT for the liquid coconut oil. Melt the oil on the stove in a steel measuring cup if it is solid. Set the blender to the lowest setting and mix. Immediately start adding the coconut oil into the blender in drops. Seriously, it needs to be drops; tiny drops – about 1 drop per second to start with. After about 30 seconds, move up to one drop per half-second.

 

After about 2 minutes or so, gradually start working the oil up to a tiny stream; a stream the size of a needle or very rapid drops. And it needs to be as steady as possible. Don’t have a 10 second rest in the middle!

 

Towards the last quarter you can increase the stream just a bit, but never just dump the oil in. If you add the oils too quickly the mayo will turn into a curdled, oily mixture instead of whipping up into a thick, creamy spread. And it’ll stay that way. You won’t be able to save it.

 

You can use any type of mustard you like for this recipe, but I prefer a sugar free quality Dijon mustard.

 

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