Fennel Slaw With Prosciutto And Pistachio Pesto Recipes
FENNEL SLAW WITH PROSCIUTTO AND PISTACHIO PESTO
Fennel is best served from fall to spring, when it's in season, and there are a million different ways to take advantage of its crunchy sweetness. Here, the raw bulbs are sliced and dressed with a nutty pistachio pesto and salty bites of prosciutto. The flavors just pair so well together.
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine the parsley, pistachios, thyme, and garlic cloves in the bowl of a food processor and blend until finely chopped. With the machine running, gradually drizzle in the olive oil, processing until well blended. Season the pesto with salt and pepper to taste.
- Trim the tops and bottoms of the fennel bulbs, discarding the stalks and leafy tops. Halve the bulbs and cut out the cores, then slice the bulbs thinly crosswise. Place the sliced fennel in a large serving bowl. Add the pesto and toss to coat well. Tear the prosciutto into 1-inch pieces and add to the bowl. Gently toss to combine.
FENNEL SLAW
Categories Salad Vegetable Side No-Cook Fourth of July Picnic Quick & Easy Backyard BBQ Mayonnaise Fennel Fall Summer Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk together all ingredients except fennel.
- Trim fennel stalks flush with bulb, discarding stalks, and remove any discolored outer layers. Halve fennel through root end and discard core. Thinly slice fennel with a mandoline or other manual slicer.
- Toss fennel with enough dressing to coat, then season with salt and pepper.
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