To learn more about this recipe, read the related story, "The Big Dig".
Raw Beet Slaw with Fennel, Tart Apple and Parsley
Recipe adapted from "Roots: The Definitive Compendium" by Diane Morgan (Chronicle Books)
Yield: 4 servings
Cook Time: N/A
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon finely grated orange zest
½ teaspoon honey
½ teaspoon kosher salt or fine sea salt
⅛ teaspoon freshly ground black pepper
½ fennel bulb, cored and thinly sliced lengthwise
½ tart apple, such as Granny Smith--cored, sliced into ¼- to ⅛-inch-thick pieces, then stacked and sliced into ¼- to ⅛-inch-thick matchsticks
1 cup flat-leaf parsley leaves, finely chopped
1 medium red beet--peeled, ends trimmed, sliced into ¼- to ⅛-inch-thick pieces then stacked and sliced into ¼- to ⅛-inch-thick matchsticks
1. Make the dressing: In a small bowl, whisk together the oil, lemon juice, orange zest, honey, salt and pepper and set aside.
2. Make the slaw: In a medium bowl, toss together the fennel, apple and parsley leaves. Add two-thirds of the dressing. In a small bowl, combine the beet with the remaining dressing. Add the beet to the fennel-apple mixture and toss once or twice to combine (don't overmix; otherwise the beets will stain the fennel and apple). Serve immediately (or refrigerate up to 8 hours before serving; let the slaw sit out at room temperature for 30 minutes before serving). Calories per Serving: 130; Sodium: 250mg; Total Carbohydrate: 10g; Fiber: 3g; Fat: 10g
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