Thursday, March 28, 2013

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.

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