Carrot, Fennel & Radish Slaw
Carrot, Fennel & Radish Slaw
American
salads
Carrot, Fennel & Radish Slaw
Ingredients
- 1 package baby carrots
- 1 fennel bulb, cleaned, trimmed and core removed, reserving a few fennel fronds for garnish
- 1 bunch of radishes, cleaned, ends trimmed
- 1 tsp. fresh thyme leaves
- 3 tbsp. fresh chives, minced
- 3 tbsp. Gustare Sicilian Lemon Balsamic Vinegar
- 1 tsp. Dijon mustard
- 2 cloves of roasted garlic (see note below)
- Zest of 1 orange
- 1 tsp. sea salt
- ½ tsp. black pepper, freshly ground
- ½ cup Gustare Blood Orange Extra Virgin Olive Oil
Directions
- Fit food processor with a grating blade. Place carrots on their side in the feed tube to shed 3 cups total. Add to a large bowl.
Cut fennel to fit into the feed tube and shred 2 cups total. Blot well with paper towels to remove excess water and add to bowl. Shred radishes to total 2 cups, blot well and add to bowl. Add thyme and chives. Set aside.
Combine balsamic, Dijon, garlic, orange zest, salt, and pepper. Press garlic gently into a paste if necessary to blend completely. Pour Blood Orange olive oil in a thin stream while whisking to completely emulsify, which ensures the garlic is well blended.
Pour approximately half the vinaigrette over vegetables and toss to coat. Pour remaining vinaigrette in a small pitcher to pass at the table. Cover slaw and refrigerate for 30 minutes before serving. Enjoy!
