Fennel Slaw

Directions

1. 1
   In a dry pan, toast the oregano for 1 to 2 minutes, until golden but not burned.
2. 2
   In a small bowl, whisk the lime juice, salt, pepper and oregano together.
3. 3
   Drizzle in the olive oil, whisking constantly until emulsified.
4. 4
   Trim the stalks of the fennel down to the bulb and discard.
5. 5
   Quarter the bulbs and trim away the triangle of core at the base.
6. 6
   Slice the fennel as thinly as possible.
7. 7
   In a serving bowl, toss the fennel, red pepper and the dressing together until the vegetables are evenly coated.
8. 8
   Serve immediately or refrigerate, covered, for up to 1 hour before serving, and toss again just before serving.