I’m trying to incorporate more raw vegetables into my diet, as well as learn to use sumac, a lemony spice that is common in Persian cooking. I came up with a bright and refreshing slaw that utilizes some seasonal fall produce: apples and fennel.
While it’s best to let the dressing sit so the ginger and lemon flavors develop, the slaw is best served immediately while the vegetables are brightly colored and crisp.
A last-minute way to thaw the peas is to put them in a strainer and run warm water over them for about 1-2 minutes.
For the salad:
1 head fennel, halved, cut into thirds and thinly sliced
1 cup frozen peas, thawed
1 small apple, quartered and thinly sliced
For the dressing:
1/4-inch piece peeled ginger, grated
2 teaspoons lemon oil or EVOO with zest of one lemon
4 teaspoons red wine vinegar
1 teaspoon sumac
salt and pepper, to taste
What to do:
Whisk dressing ingredients together in a bowl and let rest for about an hour. Toss with salad and serve immediately.
Insalata di Finocchio, Piselli e Mela allo Zenzero:
Per l’insalata:
1 finocchio, dimezzato e tagliato in terzi e a fette sottili
1 tazza di piselli scongelati
1 mela piccola, tagliata in quarti e a fette sottili
Per il condimento:
un pezzo (circa 2-3 cm) di zenzero fresco, pelato e grattugiato
2 cucchiaini d’olio al limone oppure di olio extravergine d’oliva con la scorza di un limone
1 cucchiaio d’aceto di vino rosso
1 cucchiaino di sommacco
sale e pepe a tuo piacimento
Cosa fare:
Frustate in una scodella le ingredienti per il condimento e lasciare riposare per circa un’ora. Unite con l’insalata e servitela subito.
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- Fall Harvest: Fennel (beatcancer2010.wordpress.com)
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- Fennel Chimichurri (raeraegoesreal.wordpress.com)
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