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.
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
How to Make It
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.
Vibrant Rioja red.
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