In continued tribute to this October’s Fall season of all things ‘apples’ how about ‘fennel and apple slaw’ as a lovely raw element with your favorite entrée? At a recent event held in Reynolds Plantation I featured a four course dinner that included apples in every course. The dinner was entitled “Apples and Oatcakes” to celebrate both my Irish and Southern ties. So, our main course pictured above was an apple chicken dish with a sauce including local Georgia apple cider and Calvados apple Brandy on a bed of apple potato mash and topped with the yummy refreshing slaw. Is your mouth-watering? I hope so because now is the time to enjoy cooking with apples and I wanted to share my slaw recipe with you saying it was such a big hit at my dinner event…
So, here is the recipe for my new favorite slaw!
Apple and Fennel Ginger Slaw
2 small fennel bulbs (plus chopped fronds)
- 2 apples (Pink lady or Granny Smith)
- 2 celery stalks (thinly sliced)
- 1 Tbsp. lemon juice
- 2 Tbsps. apple cider vinegar
- 1 tsp. ginger root (freshly grated)
- 2 tsp. honey
- 3 Tbsps. olive oil
- Fine kosher salt and finely milled black pepper
How to make it
- To prepare the fennel remove central root and outer fronds. Use a mandolin slicer to slice the fennel and celery as thinly as possible.
- Thinly Julienne the apples and toss in lemon juice.
- To make the vinaigrette combine the ginger, apple cider vinegar and honey. Whisk in the olive oil and taste to adjust seasoning.
- To assemble combine the apple, fennel fronds, fennel and celery and toss in the vinaigrette.
- Refrigerate until ready to serve.
Hope you are enjoying this wonderful Fall season!
Judie the Irish Foodie