Tis the season for strawberries!

Strawberry-Fennel Slaw

Here’s a lovely dish that features sweet, in-season strawberries.

This bright slaw lends itself beautifully to the richness of salmon and this dish is a great summer time treat.

Enjoy!

Ingredients:

1 lb strawberries, sliced thinly from base to tip

1 medium bulb fennel, very thinly sliced (we use a mandolin)

Handful of fresh basil, chiffonade (stack the leaves together, roll them up and slice thinly)

Handful of fresh mint, chiffonade

zest of 2 lemons

juice of one lemon

2 tbsp olive oil

salt and pepper

Method:

Combine the ingredients a bowl; let the slaw sit for 30 minutes to allow flavours to marry.

Serving options:

Pan sear a piece of salmon; spread the aioli on top of the salmon and top with the strawberryfennel

slaw.

Slice a baguette and brush with olive oil; grill the bread. Spread a generous helping of aioli on the

bread along with some fresh salmon and top with the strawberry-fennel slaw.

Lemon Aioli

This recipe yields about 3 cups of aioli. Use the aioli within 3 days.

In a pinch, you can take mayonnaise and add some fresh garlic, lemon juice and lemon zest to it.

Ingredients:

• 3 cloves garlic, very finely minced

• . teaspoon lemon zest

• . cup lemon juice

• . cup water (may need more, may need less)

• 2 teaspoons Dijon mustard

• 4 large egg yolks

• . cup olive oil

• . cup grapeseed or canola oil

• salt and white pepper to taste

Method:

Place the garlic, lemon zest, half the lemon juice and a generous pinch of salt in a bowl along with

1 tbsp of water and the mustard. Whisk the contents.

Add the egg yolks and whisk until the mixture becomes light in colour and begins to increase in

volume; while whisking, very slowly begin to drizzle the oil into the egg mixture. This is the

emulsification process; if you add the oil too quickly the mixture will separate. Continue

whisking until you’ve used all the oil; at this point you can adjust the thickness of the aioli by

adding the remainder of the lemon juice and water as needed.

Season to taste.

If you’re intimidated by this process but you want to make aioli from scratch, you can do this in a

blender. The same steps apply.