Friday, July 15, 2011

Carrot, Apple and Fennel Slaw

Photo by Sergio Salvador  www.salvadorphoto.com
Wow, I love this photo. And I love this super-crunchy slaw, with a clean, tangy lemon dressing. It goes well with practically anything - the ideal thing to bring to a summer barbecue.

The delicate licorice flavor of tarragon and fennel complements the sweet carrots and apples. Gorgeous multicolored carrots are abundant at the farmers' markets now. If you get there early, you might even find some baby fennel bulbs, which are worth seeking out because they're so tender and flavorful.

2 crisp, tart apples
4 large carrots or several small ones
2 or 3 baby fennel bulbs
2 Tbs chopped fresh tarragon
1/4 cup olive oil
1/4 cup lemon juice
1/2 tsp salt
Freshly ground black pepper

Shred or slice the apples and carrots into thin strips. Slice the fennel crosswise as thinly as possible, and chop the fronds coarsely. Toss with remaining ingredients in a large bowl.

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