Fennel-Apple Slaw Recipe
By
Adela Jung
Email
A slaw can consist of anything that can be thinly sliced. In this case sweet apples, crisp fennel, and crunchy Belgian endive make a light salad that’s perfect served alongside rich fall or winter food.
INGREDIENTS
- 2 tablespoons minced shallot
- 1 tablespoon white wine vinegar
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3 heads Belgian endive, halved lengthwise, cored, and very thinly sliced (about 2 1/2 cups)
- 3 small fennel bulbs, halved lengthwise, cored, and very thinly sliced (about 3 cups)
- 1 large Fuji apple, halved lengthwise, cored, and very thinly sliced (about 2 1/2 cups)
INSTRUCTIONS
- Whisk together shallot, vinegar, salt, and pepper in a large, nonreactive bowl. While constantly whisking, add oil by pouring in a thin stream down the side of the bowl. Whisk until all the oil is incorporated. Taste and adjust the seasoning as desired.
- Add endive, fennel, and apple slices to the vinaigrette and toss to coat. Taste again and adjust the seasoning as desired. Serve.
Very refreshing taste and original too. I added lemon to the apples right away in an effort to keep them from going brown but to no avail, by dinner they were already beige. Aside from the aesthetic, it was wonderful
Hi judih. The print button appears to be working properly now (both ingredients and instructions are included). Hope it works for you too!
Deborah from CHOW
I have noticed that when I click on "print", all I get are the instructions. I don't get a list of ingredients. Why is that? Why would anyone want to print a recipe without the ingredients listed?
judih
This is an excellent recipe. Highly recommended and really does make enough for six.