APPLE-BEET FENNEL SLAW

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This makes an appearance often with Chef Bob’s all meat crab cakes.

Ingredients:

  • 1 each fennel bulb
  • 2 each gravenstein apples
  • 1 raw red beet, julienne
  • ½ eacg red onion, finely sliced
  • 2 tabelspoons sherry vinegar
  • 4 tablespoons EVOO
  • 1 tablespoon parsley, chopped
  • or 1 tablespoon chives, chopped
  • As needed sea salt, coriander and pepper oil, purchased
  • optional garnish of toasted walnuts and point reyes bleu cheese crumbles

Method:

Julienne fennel into large non reactive container; julienne apples with skin on and toss with fennel; toss in beets, red onion; add vinegar and oil into slaw; adjust seasonings with sea salt and coriander and pepper oil if using. Serve immediately.

 




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