Fennel Slaw with Bresaola and Walnut Pesto
I use 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.
Fennel Slaw with Bresaola and Walnut Pesto
Fennel Slaw with Bresaola and Walnut Pesto
Fennel Slaw with Bresaola and Walnut Pesto
-
TOTAL TIME:
25 MIN
- SERVINGS: 4
Ingredients
- 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
-
Directions
- 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.
Fennel Slaw with Bresaola and Walnut Pesto
Become a fan
Follow us