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Fennel Slaw with Bresaola and Walnut Pesto

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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.

  1. 3/4 cup walnut halves
  2. 12 basil leaves
  3. 1 small garlic clove
  4. 1/4 cup extra-virgin olive oil
  5. 3 tablespoons mayonnaise
  6. 1 tablespoon fresh lemon juice
  7. Kosher salt and freshly ground pepper
  8. 1 large fennel bulb—halved, cored and thinly sliced
  9. 1 pound napa cabbage, cored and shredded
  10. 6 ounces thinly sliced bresaola, cut into thin ribbons
  1. 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.
  2. 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.

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