Wednesday, November 24, 2010

Fennel Slaw

1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved
1 cup thinly sliced purple cabbage
2 scallions, chopped
2 strips bacon, cooked crisp and chopped

* * * * * * *

Ingredients for the dressing:
1/4 cup mayonnaise
3 T red wine vinegar
3 T chopped fennel fronds
1 teaspoon sugar
salt and freshly ground black pepper

Preparing the slaw:
Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.

Serves 4


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