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Fresh fennel (finochio in Italian) has an anise-like sweet taste that provides a different flavor note to this cole slaw. It's real good with barbecue of any kind.
Look for fennel bulbs that aren't bruised too much and that still have some of the lacy top attached. One fennel bulb, a half head of cabbage, and a red bell pepper will make enough slaw for four or five.
Make the dressing in a large mixing bowl. Combine about a quarter cup each of rice vinegar and red wine vinegar with a tablespoon of lemon juice and one of honey (heat the honey a little in the microwave and it will mix easier....you could also use plain sugar). Stir until dissolved, then stir in an equal amount of olive oil. Mix until the oil is blended in (fun chemistry fact: you've just created a colloid, usually called an emulsion in cooking).
If the outer layers of the fennel are badly bruised, remove them. Cut the tops off but reserve some of the fine foliage that looks like fresh dill. Split the bulbs in half vertically, then lay flat side down and slice thinly. Cut the wider slices into narrow strips, then cut into pieces about an inch long. Toss with dressing.
Chop the fennel tops and add.
Slice the cabbage thinly and into similar-sized pieces; add it to the fennel.
Ditto with bell pepper (any color will do, but red contrasts nicely). Slice the top off and pull out the seed wad. Cut the pepper vertically into pieces about an inch wide. Remove any of the white pithy ribs from the inside of the pepper, then cut across the slices to make smallish bits. Add to slaw.
Toss well, add salt and pepper to taste, and let sit for an hour or so before serving.