Fennel, Carrot and Apple Slaw
These simply grilled pork chops are glazed with a spiced honey. The roasted red pepper sauce is just spicy enough to pair with the sweet glaze. And the salad is unusual in that the thinnest slices--shavings, actually--of fennel, onion, carrot and apple are tossed in a lemony mustard dressing.
Add roasted fingerling potatoes for a great meal.
These recipes come from chef Bruce Sherman of North Pond Cafe in Chicago. Sherman is known for his creative touch in the kitchen, especially with seasonal ingredients.
Dressing
Whisk the lemon juice, water, honey, mustard, garlic, salt and pepper to taste in a small bowl. Gradually whisk in the oil. Taste; adjust seasoning (a dressing should be well-seasoned). Set aside up to 2 hours at room temperature.
Slaw
Heat the oven to 350 degrees. Spread the almonds on a baking sheet and toast until lightly browned, about 8 minutes. Set them aside.
Cut the onion and fennel in half through the roots. Place them flat on a cutting board. Using a very sharp knife or vegetable slicer, cut each across in paper-thin crescent slices. Place the slices in a bowl of ice water to cover. Soak up to 2 hours.
Cut the carrots in half lengthwise. Use a vegetable slicer, peeler or sharp knife to cut them into thin shavings. Place in a large bowl.
Quarter the apple through the core; remove the core. Place the apple on a cutting board; cut into paper-thin slices. Add to the bowl. Toss with the lemon juice. (This can rest up to 1 hour, refrigerated.)
To serve, strain the fennel and onion and drain well. Add to the bowl with the apple and carrots. Add just enough reserved dressing to coat the vegetables (use the excess for other salads and vegetables). Add the chopped parsley and chives. Toss until mixed. Taste, adjust seasoning. Transfer to a shallow bowl; sprinkle the top with the almonds. Serve immediately.
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