My F&W

quick save (...)

Advanced Search

Rating ( 0 )
0
Rate This
Comments
Save
Go to My F&W

Food & Wine Recipe

Fennel Slaw with Bresaola and Walnut Pesto

Contributed by Nick Fauchald

TOTAL TIME: 25 MIN
SERVINGS: 4

•FAST
•STAFF-FAVORITE

Nick Fauchald uses bresaola (salty, air-dried beef) to add savoriness to this crunchy fennel slaw. The delightful walnut-and-basil pesto comes together in less than five minutes in a food processor.

slideshow More Quick Side Dishes

3/4 cup walnut halves
12 basil leaves
1 small garlic clove
1/4 cup extra-virgin olive oil
3 tablespoons mayonnaise
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper
1 large fennel bulb—halved, cored and thinly sliced
1 pound napa cabbage, cored and shredded
6 ounces thinly sliced bresaola, cut into thin ribbons

In a food processor, pulse 1/2 cup of the walnuts with the basil and garlic until finely chopped. Add the oil, mayonnaise and lemon juice and process until smooth. Season with salt and pepper.
Coarsely chop the remaining 1/4 cup of walnuts. In a large bowl, toss the fennel with the cabbage, bresaola, chopped walnuts and pesto. Transfer to plates and serve.

Suggested Pairing

Vibrant Rioja red.

You Might Also Like

(0)

You must be logged in to comment. or

advertisement

advertisement