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?
- 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 EVOO, 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
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.
MAKES 4 SERVINGS
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