Wednesday, January 5, 2011

apple fennel slaw

Central to this recipe is that everything is the same shape and the same color. Bright, tart, sweet, greenish white, and refreshing. Great with fatty meaty porky things.

one Granny Smith or other tart apple, peeled and cored
one small fennel bulb
the white and a maybe an inch of the green of one leek
olive oil
lemon juice
salt
cayenne

Using deft knifework, julienne the apple, fennel, and leek into roughly 1/8-1/4" x 3/4-1" pieces. Toss apple and fennel with a little lemon juice. Heat some oil in a pan and very gently soften the leek in it, taking care not to scorch or brown. Cool and combine with the apple and fennel. Add a little more lemon juice, olive oil, salt, and a bare pinch of cayenne. Toss together, adjust seasonings, enjoy.