A Series of Sides: Autumn Slaw
Next in the “Series of Sides”, this Autumn Slaw features raw brussels sprouts (yes!), radicchio and fennel. I resisted the urge to add more ingredients and was really pleased with the results. I already knew how the radicchio and fennel would taste, but wanted to see how the brussels sprouts would stand up to a simple dressing of olive oil, lemon juice, salt and pepper. Would they need to wilt a bit in the dressing to get rid of the initial raw, dryness that cabbage can have? No! I tasted it immediately after mixing the ingredients and it was perfect. The blend of the flavors of the brussels sprouts, radicchio and fennel are complimented by lemony tartness, fruity extra virgin olive oil and sweet cranberries. Definitely use the good, fruity extra virgin olive oil here. With only six ingredients (not including salt and pepper), it’s quick and easy to make and can be served immediately, a few hours after making or the next day. My taste-tester son Shane had a forkful, paused and then kept right on going. Hey, save me some! Oh, and I discovered Max likes dried cranberries.
- 6 ounces (or 1 container) brussels sprouts, ends trimmed and halved
- 1 fennel bulb, stalks removed, ends trimmed, cored and halved
- 1 small radicchio
- 1 Cup dried cranberries (also called craisins)
- 1/4 Cup freshly squeezed lemon juice (1 1/2 – 2 lemons)
- 1/2 Cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Slice the brussels sprouts, fennel and radicchio in thin strips and add to a large bowl. Add the cranberries. In a small bowl, whisk the lemon juice, olive oil, salt and pepper together and pour over the slaw. Mix well and serve. This can also be made a few hours ahead or the night before.
Inspired by Tyler Florence’s Winter Slaw