FENNEL COLESLAW
Back to the Family by Art Smith
This delicious slaw was created for the Common Threads World Festival by our friend, chef Jason Handelman of Fox & Obel Cafe. I love how it tastes on tacos and hope you will, too.
Makes 4 Servings
Ingredients
Vinaigrette
• 3/4 cup apple cider vinegar
• 1/4 cup lemon juice
• 1/2 cup vegetable oil
• Sugar to taste
• Salt and freshly ground black pepper to taste
Coleslaw
• 4 fennel bulbs, thinly sliced
• 1 head radicchio, cut in half, with core removed and sliced
• 1/2 red onion, thinly sliced
• 4 oranges, with sections cut in half
• 4 to 6 radishes, julienned
Directions
1. For the vinaigrette, pour the vinegar and lemon juice into a blender and blend on low speed.
2. Slowly stream, in the oil and then add the sugar, salt, and pepper.
3. For the coleslaw, cover the sliced fennel with a damp paper towel to prevent any discoloration, or sprinkle with lemon juice. Prepare the remaining ingredients.
4. Combine the fennel, radicchio, onion, oranges, and radishes in a large bowl and gently mix with your hands. Add the vinaigrette to the coleslaw and toss again. The dish is ready to serve or can be chilled for later use.
|
