FENNEL SLAW

Makes 4 to 6 servings

The southern barbecue experience often involves slaw or coleslaw. There are three kinds of slaw: barbecue slaw, coleslaw, and yellow or mustard slaw. Barbecue slaw is chopped cabbage with vinegar and red pepper. It is a western North Carolina barbecue tradition. Coleslaw, also known as white or mayonnaise slaw, is what most people think of when they think of slaw. White slaw is made primarily of cabbage and mayonnaise. Yellow or mustard slaw is more commonly found in South Carolina or eastern North Carolina. As the name implies, it is made with mustard.

Fennel has a light licorice flavor that’s crisp and fresh. Our fennel slaw is pretty fancy stuff, definitely high cotton. It’s fine to serve at home or to take to a fancy picnic, but do yourself a favor and leave it at home when you’re down at the pit.

½ cup mayonnaise

2 tablespoons apple cider vinegar

Juice of ½ lemon

Zest of ½ lemon

2 tablespoons chopped fresh dill

2 teaspoons sugar

Coarse salt and freshly ground black pepper

1½ pounds fresh fennel bulbs, cored, trimmed, and thinly sliced

• Using a large bowl whisk together the mayonnaise, vinegar, lemon juice, lemon zest, dill, and sugar. Season to taste with the salt and pepper. Add the thinly sliced fennel and toss to coat. Cover and chill up to 1 hour. Taste and adjust for seasoning with salt and pepper. Toss again before serving immediately.

[ SEE PHOTO ON PAGE 50 ]