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fennel-and-apple-slaw

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This crunchy sweet slaw complements the richness of the lobster and the burger with its fruity tang. The licorice taste of the fennel helps boost the sweetness the apple.

Ingredients

For the slaw:

  • 3 Granny Smith apples, cored and cut in half
  • Juice of 1 lemon
  • 2 fennel bulbs, trimmed and cored, fronds reserved
  • ½ cup coarsely chopped fresh mint leaves
  • ½ cup Honey-Mustard Vinaigrette (see Notes)

For the Honey-Mustard Vinaigrette:

  • 1 tablespoon Dijon mustard
  • 2 tablespoons clover honey
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground black pepper, to taste
  • ¼ cup extra virgin olive oil

Directions

To make the slaw:

1. Cut the apples into matchstick pieces. Place them in a large decorative bowl and toss with the lemon juice to prevent discoloration.

2. Cut the fennel into matchstick pieces and combine with the apple. Chop the fennel fronds and set them aside.

3. Toss the mint with the apples and fennel.

4. Add the Honey-Mustard Vinaigrette, coating the apples and fennel thoroughly. Garnish with the fennel fronds and serve.

To make the vinaigrette:

Whisk the mustard, honey, vinegar, and salt and pepper together in a small bowl. Whisking constantly, slowly drizzle in the olive oil. Continue whisking until the vinaigrette thickens. Refrigerate, covered, until 30 minutes before you’re ready to use it. Let the vinaigrette come to room temperature before dressing the slaw.


© 2003 Sheila Lukins

Note from Cookstr's Editors

Nutritional information is based on 4 servings, and includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

267kcal (13%)
92mg (9%)
22mg (37%)
36mcg RAE (1%)
696mg
36mg
2g
23g
8g
37g
0mg (0%)
400mg (17%)
2g (10%)
14g (22%)
3mg (14%)
 

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