Fennel Slaw with Grapefruit Balsamic Vinaigrette

Have you ever tried fresh fennel? It’s a bulbous vegetable with overlapping layers like a head of cabbage but firm and crunchy like celery. It has a bright, fresh taste with a subtle anise flavor (like licorice). The bulb is great roasted with root vegetables but when sliced raw very thinly, it makes an excellent slaw. You can even add the wispy green fronds into the salad as a garnish that also provides extra flavor. We found this Mindy Fox recipe from Fine Cooking but we intensified the grapefruit flavor by using our own grapefruit balsamic in the vinaigrette. Add the pistachio nuts to the crunchy fennel and coarsely ground black peppercorns and you get a wonderful combination of textures and flavors in each bite. Who knew fresh fennel was so versatile?

INGREDIENTS

• 2 large fennel bulbs with fronds, about 3 pounds (Look around, sometimes these can be overpriced.  We found ours at Trader Joe’s – two for under $3)
• ¼ cup Olive This! Single Varietal Olive Oil, plus a little extra for drizzling.
• 3 tablespoons Olive This! Grapefruit Balsamic Vinegar
• ½ cup shelled unsalted pistachios, roasted or toasted in a dry skillet
• 1 large pink or ruby red grapefruit
• 1 teaspoon kosher salt
• fresh black pepper, coarsely ground
• 2 teaspoons chia seeds

DIRECTIONS

Trim any fronds from the fennel bulbs and set fronds aside for garnish. Halve the fennel bulbs lengthwise and remove the cores. Slice fennel very thinly and set aside.

Whisk together the 3 tablespoons of grapefruit balsamic with the ¼ cup of olive oil in a large bowl. Add 1 teaspoon of kosher salt and ½ teaspoon of cracked pepper and whisk again.

Add the sliced fennel and toss well to fully coat with the vinaigrette.

Cut the top and bottom ends off the grapefruit. Standing the grapefruit up on one of the cut ends, slice off the rind and pith as you follow the natural curve of the fruit.

Separate each of the segments by cutting on each side of the membrane. When separated, cut each segment in half crosswise.

Add the grapefruit, toasted pistachio nuts and 2 teaspoons of chia seeds to the fennel slaw and gently toss, being careful not to break the half segments. Season to taste with additional salt and pepper. Toss once more and serve immediately.

Garnish with fennel fronds, a pinch more of black pepper and a drizzle of olive oil.

MAKES 4 SERVINGS

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