Later On

A blog written for those whose interests more or less match mine.

Fresh fennel and lemon slaw

with 2 comments

I must be in a salad mood. This recipe from the Kitchn [sic] seems quite appealing:

Fresh Fennel and Lemon Slaw
serves 6, at least

1 large bulb fennel
1/2 head green cabbage
1 head red radicchio
2 lemons (preferably Meyer lemon)
3 tablespoons orange juice
3 tablespoons red wine vinegar
1 teaspoon soy sauce
1 teaspoon sugar
1/3 cup olive oil
Salt and pepper

Finely chop the fronds of the fennel bulb. Thinly slice the stalks and bulb with a mandoline (or finely chop with a chef’s knife). Do the same with the cabbage and radicchio, and toss all the vegetables together. Zest the Meyer lemons and toss with the vegetables. Season to taste with salt and pepper.

Whisk the dressing ingredients together, taste, and adjust. Toss with salad and refrigerate for an hour before serving.

UPDATE. Good, demned good. I omitted the sugar and in its place had 3 strips crisp bacon, chopped. I also added a good slug of pepper sauce and a handful of grated 4-cheese TJ’s blend. This is the first time I realized I could eat all of the fennel. Duh. Next time I make it, I’ll also include half a red onion, minced.

Written by Leisureguy

19 February 2009 at 11:31 am

2 Responses

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  1. Do you have a cookbook? You should.



    20 February 2009 at 6:16 am

  2. I do have the Cooking Compendium, but I thinking I need to revise that into a second edition.



    20 February 2009 at 7:15 am

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