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Fennel-Apple Slaw




Source of Recipe


Adela Jung at chow.com


Recipe Introduction


Delicious, simple and very, very fresh tasting. This is a perfect fall side dish. I wanted to make it a bit ahead of time, so I made the vinaigrette in a bowl, topped it with the endive, fennel and apple and refrigerated. I tossed it at the last minute and it was perfect. I tossed the apples with a little lemon juice.


Recipe Link: http://www.chow.com/recipes/11424-fennel-apple-slaw

List of Ingredients




2 tablespoons minced shallot
1 tablespoon white wine vinegar
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
3 heads Belgian endive, halved lengthwise, cored, and very thinly sliced about 2 1/2 cups
3 small fennel bulbs, halved lengthwise, cored, and very thinly sliced about 3 cups
1 large Fuji apple, halved lengthwise, cored, and very thinly sliced about 2 1/2 cups



Recipe



Whisk together shallot, vinegar, salt, and pepper in a large, nonreactive bowl. Gradually add the oil while constantly whisking. Taste and adjust seasoning, if necessary.

Add endive, fennel, and apple slices to the vinaigrette and toss to coat. Taste again and adjust
the seasoning as desired. Serve.

Serves 6