Apple Fennel Slaw with Dijon Tarragon Vinaigrette
A beautifully colored slaw with crunchy strips of perfectly paired apples and fennel, topped with a lemony, herbed Dijon vinaigrette.
Servings 6
Calories 140kcal
Ingredients
for the vinaigrette
- juice from one large lemon
- 1 tablespoon sherry or champagne vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh tarragon leaves minced
- 1/2 teaspoon fennel seeds crushed
- 1/2 teaspoon chopped fennel leaves (just the feathery parts)
- 1/4 to 1/2 teaspoon kosher salt
- 3 tablespoons extra virgin olive oil
for the slaw
- 1 medium shallot chopped
- sherry champaign, or red wine vinegar
- 3 Autumn Glory apples
- 1 stalk of fennel/anise one bulb with its leaves
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon chopped fresh cilantro leaves
- 1 teaspoon chopped fennel leaves (just the feathery parts)
- kosher salt
Instructions
prepare the vinaigrette
- To a jar with a lid, add 1 tablespoon of the lemon juice, plus the vinegar, honey, mustard, fennel seeds and herbs, plus 1/4 teaspoon kosher salt. Tighten the lid and shake well. Add the oil and shake again until fully emulsified. Taste and add more salt as needed.
- Set the extra lemon juice aside.
prepare and the slaw
- Place the chopped shallots in a small bowl and cover with the vinegar. Set aside.
- Slice the apple into thin julienne strips. A mandolin with a julienne setting works really well for this.
- Trim the fennel bulb of its stalks, and slice the bulb in half vertically through the flat side. Cut out the "v" shaped core from each half and discard.
- Chop or julienne the fennel. If the bulb is freshly picked, a mandolin will make easy work of it; otherwise, use a chef's knife.
- Toss the apples and fennel with the remaining lemon juice in a large bowl to prevent browning.
- Drain the shallots, rinse, and drain again, and add them to the apples.
- Stir the herbs and a big pinch of salt into the slaw.
- Drizzle the vinaigrette over the slaw and mix until lightly coated. (You might have some leftover.)
- Serve immediately, or chill by pressing a sheet of cling wrap firmly against the surface of the slaw, to keep the air out.
Notes
If you have cilantro avoiders at the table, you can replace it with a reduced amount of flat-leaf parsley. Parsley is much stronger than cilantro, so be careful not to overwhelm the slaw with it.
Nutrition
Calories: 140kcal