I started this blog to exercise (or it is exorcise?) my creative muscles. Creating is what I do; whether I’m cooking, painting, writing or photographing. Now that I have it started, it’s crazy overwhelming! There is so much to set up, optimize, and install…certainly not an easy task for someone with an eight month old baby who just learned the joys of climbing up on things. Having time to actually cook and write up a recipe on a daily basis is daunting.
But let’s not look at the big picture. SMALL steps. In a direction. Any direction. Will get you somewhere.
Here’s my small step in the form of a fennel and apple slaw recipe. Fennel is one of my favorite vegetables and often overlooked. It’s crunchy and slightly sweet with a sophisticated anise taste. This recipe makes a great salad too; if you use larger slices. I served the slaw with some amazing and totally exciting (to me) fried whole smelts and buttery dill potatoes.
Fennel and Apple Slaw Recipe
- ½ large fennel bulb, julienned
- 1 whole apple (a sweet/tart variety like Honeycrisp), julienned
- 3 tablespoons of extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon of honey
- ¼ teaspoon celery seeds (optional)
- Salt & pepper
Julienne your fennel and apple on a mandolin and mix together in a bowl. Wisk together the remaining ingredients and toss salad to coat. Garnish with additional fennel fronds for color.