Fresh, pure flavors. This is the simplest slaw. Make it in minutes and serve it right away as a side with anything that will taste better with a refreshing counterpoint. The combination of thinly sliced fennel and shredded apples gives it both a crunchy and a soft mouthfeel. We make it over and over again in the restaurant because of all of the above.
Jason Coughlin, Moosewood chef and kitchen manager, has developed many dishes in the Moosewood kitchen, and this has got to be the simplest, but keeping it pure and simple is sometimes the mark of a great cook. Thank you, Jason.
Yields about 3 cups
Serves 4 to 6
Time: 10 minutes
2 tablespoons fresh lemon juice
1 fresh fennel bulb (about 8 ounces after trimming)
2 tart-sweet apples
2 tablespoons olive oil
¼ teaspoon salt
Put the lemon juice into a bowl. Trim and core the fennel bulb, slice it thinly crosswise, and then cut the slices into pieces about 1 inch long. Toss the fennel with the lemon juice. Peel and shred the apples. Toss with the fennel and lemon juice. Add the olive oil and salt and toss well.
Delicious served right away, but this can be made a couple of hours ahead, and still tastes good the next day.
When we’re looking for a quick-and-easy light side salad, one with flavor and texture to provide appealing contrast to richer and more complex dishes, we often turn to this tasty slaw.