Apple & Fennel Slaw
In the winter, we replace the apples with segmented tangerines and add chives instead of parsley—a delicious variation.
Serves eight to ten.
Yields 8 cups.
To learn more, read the article:
Crunchy Slaw, a Cool Foil to Robust Foods
2 Tbs. fresh lemon juice
3 tart apples (we like Gravensteins)
2 small heads fennel, cut into matchsticks
1 small red onion, cut in half and very thinly sliced
1/4 cup extra-virgin olive oil
2 Tbs. chopped fresh flat-leaf parsley
Salt and freshly ground pepper to taste
Put the lemon juice in a large bowl. Cut one of the apples in half, core it, and julienne it. Put the cut apple in the bowl and toss it with the lemon juice to keep it from browning. Repeat with the other apples. Toss in all of the remaining ingredients. Let stand for at least 20 minutes at room temperature. Taste for seasoning and serve.
nutrition information (per serving):
per 1/2 cup;
photo: Scott Phillips
From Fine Cooking 34
, pp. 32
August 1, 1999