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Fennel Slaw Recipe

  • Ingredients: 23
  • Serves: 10
  • Prep: 45 min
  • Bake: 1 3/4 hr

Fennel slaw with special equipment: an electric coffee/spice grinder. To make this fennel slaw for 10 persons you will need 45 min for preaparation and 1 3/4 hr for baking.

Ingredients

For dressing

For slaw

  • Special equipment: an electric coffee/spice grinder

For salad

  • 2 cups coarsely shredded cooked chicken
  • 1 cup bocconcini
  • 2 hearts of romaine , torn into bite-size pcs.
  • 1 jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-wide strips
  • 1 cup assorted marinated brine-cured olives

For the pumpkin seeds:

For the English peas:

  • 20 English peas, shelled
  • Salt

To serve:

Berry compote

Directions

Make dressing:

  1. Step 1 Toast fennel and anise seeds in a dry heavy skillet over moderate heat, shaking occasionally, until lightly browned, then cool.

    For this step you will need

  2. Step 2 Coarsely grind fennel and anise seeds in grinder. Whisk together ground seeds and remaining dressing ingredients in a small bowl.

    For this step you will need

Make slaw:

  1. Step 3 Halve fennel bulbs lengthwise, then cut out and discard cores. Thinly slice fennel crosswise and toss with lemon juice in a very large bowl.

    For this step you will need

  2. Step 4 Quarter cabbage and cut out and discard core. Thinly slice cabbage crosswise and add to fennel along with carrot, onion, parsley, and dressing and toss well.

    For this step you will need

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Fennel Slaw Recipe

  • Ingredients: 27
  • Serves: 4
  • Prep: 15 min
  • Bake: 15 min

Fennel slaw with cider vinegar, or to taste, mayonnaise, freshly ground black pepper, or to taste, sugar, chopped fresh dill, finely grated fresh lemon zest, salt, 1/2 lb fennel. To make this fennel slaw for 4 persons you will need 15 min for preaparation and 15 min for baking.

Ingredients

  • 2 tbsps. cider vinegar, or to taste
  • 1/3 cup mayonnaise
  • 1/2 tsp. freshly ground black pepper, or to taste
  • 2 tsps. sugar
  • 1 1/2 tbsps. chopped fresh dill
  • 1/2 tsp. finely grated fresh lemon zest
  • 1/8 tsp. salt
  • 1 1/2 lb fennel

Celery Root Puree:

  • 4 cups whole milk and 4 cups water
  • 2 tbsps. coarse sea salt
  • 2 pounds celery root, peeled and cut into 8 pcs.
  • 1 lb. Yukon Gold potatoes, peeled and cut in half
  • 6 tbsps. unsalted butter, softened
  • Salt and freshly ground white pepper

Braised Celery:

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Trim fennel stalks flush with bulb, discarding stalks, and remove any discolored outer layers. Halve fennel through root end and discard core.

    For this step you will need

Nutrition information

Calories 197 Carbohydrates 15 g (5%)
Fat 15 g (23%) Protein 2 g (4%)
Saturated Fat 0 g (0%) Sodium 273 mg (11%)
Polyunsaturated Fat 0 g Fiber 5 g (22%)
Monounsaturated Fat 0 g Cholesterol 8 mg (3%)
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