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Recipe

Fennel Slaw with Grapefruit, Cracked Pepper, and Pistachios

Scott Phillips

Servings: 4

Flaky sea salt, which you can feel on your tongue and crunch when you bite, and bits of bold black pepper add texture as well as exciting pops of flavor to this colorful slaw.

Ingredients

  • 3 Tbs. extra-virgin olive oil; more for drizzling
  • 1-1/2 Tbs. white wine vinegar
  • 2 large fennel bulbs with fronds (about 3 lb.), trimmed (reserve fronds), halved lengthwise, cored, and very thinly sliced
  • 1/3 cup shelled unsalted pistachios, lightly toasted and coarsely chopped
  • Flaky sea salt, such as Maldon
  • Coarsely cracked black pepper
  • 1 large pink grapefruit

Nutritional Information

      Calories (kcal) : 250
      Fat Calories (kcal): 140
      Fat (g): 15
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 0
      Sodium (mg): 420
      Carbohydrates (g): 28
      Fiber (g): 10
      Protein (g): 6

Preparation

  • In a large bowl, whisk the oil and vinegar. Add the fennel and half of the nuts. Finely chop the reserved fronds and add half of them to the bowl. Crumble 1/2 tsp. salt into the bowl and a generous pinch of cracked pepper, and toss to coat.
  • Slice off the ends of the grapefruit to expose the fruit. Stand the fruit on a cut end, and slice off the skin and pith, following the natural curve of the fruit from top to bottom. Cut on each side of each membrane to free the segments, then cut the segments in half and add them to the fennel. Toss gently and season to taste with salt. Serve immediately topped with the remaining fronds and nuts, a pinch of pepper, and a light drizzle of oil.

Tip

To coarsely crack peppercorns, press them with the bottom of a heavy skillet, rocking the skillet until the spice is crushed. Or use a mortar and pestle.

Reviews

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Reviews

  • localempa | 02/27/2014

    I loved this slaw! So refreshing during a relentlessly cold winter. I served this as a side dish to blackened catfish, but next I'd like to try it with a slow roasted citrus salmon dish for a vibrantly colored meal.

  • ndchef | 01/26/2014

    Excellent winter salad recipe! Love to have new ways to use fennel. I added the juice that came out of the grapefruit to the salad, which was a good addition.

  • Kokinneke | 01/20/2014

    Excelent. Use gooooood pistachios! Try to swap grapefruit for pomegranate seeds for a change.

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