Boistfort Valley Farm
Community Supported Recipe Box

Fennel and Carrot Slaw with Olive Dressing

ingredients

  • 2 medium fennel bulbs with fronds
  • 5 carrots, coarsely grated
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup Spanish green olives, pitted and finely chopped
  • 3/4 teaspoon dried Aleppo chile or Espelette pepper flakes (optional), or to taste
  • 6 sun-dried tomatoes packed in oil, drained and very thinly sliced
  • 2 tablespoons chopped flat leaf parsley

procedure

dish: salad
season: summer

Chop enough fennel fronds to measure 3 tablespoons and reserve. Discard remaining fronds and stalks. Cut bulbs into very thin matchsticks and toss with carrots in a bowl.

Whisk together lemon juice, vinegar, oil, olives, Aleppo chile (if using), and salt to taste and toss with vegetables. Chill, covered, at least 30 minutes (for flavors to develop).

Just before serving, stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw.

Adapted from Gourmet, February 2008, by Farid Zadi

BoistfortValleyFarm.com/recipes