Grilling with Adam Rapoport: My Two Favorite Slaws

May 22, 2013

Bon Appetit's Editor in Chief Adam Rapoport is sharing recipes and tips from his latest, The Grilling Book, all week long. We'll be rolling out his ideal Memorial Day feast -- one dish each day -- from his go-to steak to the drink in his hand. 


I always want something not grilled with my grilled food. I love slaws of any type; their bright, bracing freshness will complement everything -- but especially the savory, smoky flavors of grilling. The celery and fennel slaw is our spin on a Waldorf salad, and kale, because is there anyone not obsessed with kale? You've got to have it on the table. When I make this, I leave the anchovies out; when my wife makes it, she'll sneak them in. But I can always tell. 

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Tuscan Kale Caesar Slaw

Serves 4 to 6

1/4 cup fresh lemon juice
8 anchovy fillets packed in oil, drained
1 garlic clove
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan, divided
Kosher salt and freshly ground black pepper
1 large hard-boiled egg, peeled
14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)

See the full recipe for (and save and print it) here. 

Celery, Apple, and Fennel Slaw

Serves 4 to 6

3 tablespoons extra-virgin olive oil
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons coarsely chopped fresh tarragon
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
3 celery stalks, thinly sliced on a diagonal, plus 1/4 cup (loosely packed) celery leaves
2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
1 firm, crisp apple, julienned
Kosher salt and freshly ground black pepper

See the full recipe (and save and print it) here. 

This recipe is just one of more than 350 recipes from The Grilling Book, a comprehensive guide to anything you can make with a grill.

Photos by Peden+Munk
Food Styling by Rebecca Jurkevich
Prop Styling by Lucy Attwater

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Any Night Grilling is your guide to becoming a charcoal champion (or getting in your grill-pan groove), any night of the week. With over 60 ways to fire up dinner—no long marinades or low-and-slow cook times in sight—this book is your go-to for freshly grilled meals in a flash.

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See what other Food52 readers are saying.

  • J. P. Higgins
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  • Kenzi Wilbur
    Kenzi Wilbur
Adam Rapoport is Editor-in-Chief of Bon Appétit magazine and its website


J. P. May 23, 2013
This guy is not a chef. Not even close. Before he ran BA he ran GQ and readily admitted he didn't know anything about cooking. So he's a really poor choice for comment.
Kenzi W. May 23, 2013
A lot of us here don't consider ourselves chefs. We're home cooks, and we're proud of that, so that's no strike against him. We also love what Adam has done with Bon Appetit -- he's infused it with great energy, smart content, and style.