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Serves
4 as an entree, 8 as a side salad
Author Notes
Adapted/inspired from Peter Berley & Saveur Magazine. As it is spring I made some substitutions in the original Thanksgiving recipe —replacing the sunchokes with some bright red spring radishes and part of a crunchy-sweet jicama. With each of the veggies very thinly sliced, a light coleslaw came to mind— a delightful springtime slaw with a fresh lemon juice and rice vinegar vinaigrette. —cook4fun
Ingredients
- Dressing
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2 tablespoons
seasoned, lite rice vinegar
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1 tablespoon
unseasoned rice vinegar
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3 tablespoons
fresh lemon juice
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1/2 cup
plus 1 tablespoon extra virgin olive oil
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3 tablespoons
thinly sliced scallion, both white and green parts
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3 tablespoons
chopped fennel fronds
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Salt and freshly ground pepper to taste
- Slaw Vegetables
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1 cup
radishes, trimmed and very thinly sliced
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2
organic red-skinned apples, cored and very thinly sliced
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1 cup
jicama, very thin matchsticks
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7-8 cups
fennel, bulbs trimmed, cored and very thinly sliced (1-2 fennel bulbs)
Directions
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In a large bowl, whisk together the dressing ingredients in the order given.
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Use the thin ( #12) slicing disc of a food processor or a mandoline to very thinly slice each of the vegetables. Toss them into the dressing immediately after slicing (this is especially important for the apples and fennel to keep them from discoloring).
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Season the slaw with additional salt and pepper to taste. Let the slaw sit for at least 15-30 minutes before serving for the best flavor and texture.
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