by mg2157
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Photo by mg2157
mg2157's Notes:
Expand5-6 large carrots Ask a question about this ingredient
2 bulbs fennel Ask a question about this ingredient
1/3 cup good green olives, chopped Ask a question about this ingredient
1/3 cup sun-dried tomatoes, thinly sliced Ask a question about this ingredient
1/4 cup extra-virgin olive oil Ask a question about this ingredient
2 tablespoons apple cider vinegar Ask a question about this ingredient
zest of one lemon Ask a question about this ingredient
1 pinch smoked paprika Ask a question about this ingredient
1/4 cup chopped parsley Ask a question about this ingredient
Shred carrots in food processor or with mandoline. Repeat process with fennel. Toss fennel, carrots and sun-dried tomatoes together in large bowl.
Ask a question about this stepIn medium bowl, whisk together chopped olives, olive oil, vinegar, lemon zest and smoked paprika.
Ask a question about this stepPour dressing over vegetable mixture and toss to combine. Just before serving, stir in parsley and taste for seasoning.
Ask a question about this stepYep, thirdchild, grate 'em up! I use the shredding disk on my food processor, but for the carrots, the large holes of a box grater work well too. I'm not sure how the fennel would work on a box grater, but give it a go! The idea is just to get the carrots and fennel to about the same size.
Thank you, Midge! I took the photo at the Chicago Green City Market. Those carrots tasted as good as they looked!
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
The photo really captured my eye.. . . there is nothing better than a good green market! Now, when you say "shred", do you mean something like "grate"? I want to make the same kind of texture in the slaw as you have. Thanks for the recipe!