And, so, the Second Annual Indian Summer Picnic recap posts press on. It seems fitting as I’m just about to be sick of eating leftoverseven with many of my guests taking food home, too, there was a lot of food.
Believe it or not, the fennel slaw was one of the first things to go. It’s not an obvious choice, I know. It’s sort of mono-chromatic and, compared to the pork, or St. Louis Gooey Butter Bars (wait ’till I tell you about those), it seems all too virtuous. It’s the dish you eat to make yourself feel better about all of the gluttony that will follow.
And, yet, the slaw is a great foil, crunchy and refreshing, with some acidic notes that were perfect to offset the heat and unctuousness of pulled pork. But, it’s just as good on its ownmaybe its the way that all of the textures play off each other. Or, the fact that, given how flavorful it is, it comes together in minutes; a selling point when you’re trying to get a meal for 20 on the table.
That said, I will be eating this dish as a salad, too, as long as fennel is available. I strongly suggest you do the same.
Recipe adapted from Epicurious
I changed the dressing slightly, eliminating the oil, to make the slaw more acidic cut the heat of the pork. I also left out the celery leaves and fennel fronds from the original recipe, because I wanted the slaw to be a little heartier.
2 TBS honey
3 TBS cider vinegar
1 tsp red wine vinegar
4 celery stalks, thinly sliced
2 small fennel bulbs, thinly sliced crosswise
2 small apples (I used Macintosh), peeled and julienned
Salt and Pepper
Whisk honey and vinegars in a medium bowl, adding salt and pepper to taste. Add the celery, fennel and apple into the dressing and toss to coat. Add more salt if necessary.
Makes 4-6 Servings