9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Beet Slaw with Fennel, Tart Apple, and Parsley

Whisk together: 
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon finely grated orange zest
1/2 teaspoon honey
1/2 teaspoon kosher salt or fine sea salt
1/8 teaspoon freshly ground black pepper
 

1/2 fennel bulb, cored and thinly sliced lengthwise, from Piney Mountain Orchard
½ tart apple, such as Granny Smith or Empire from Rex Farms or Three Springs--cored, sliced into ¼- to 1/8-inch-thick
pieces, then stacked and sliced into 1/4- to 1/8-inch-thick matchsticks
1 cup flat-leaf parsley leaves, finely chopped
1 medium red beet from Everblossom or Earth Spring--peeled, ends trimmed, sliced into 1/4- to 1/8-inch-thick
pieces then stacked and sliced into 1/4- to 1/8-inch-thick matchsticks

Make the slaw: In a medium bowl, toss together the fennel, apple and parsley leaves. Add two-thirds of the dressing. In a small bowl, combine the beet with the remaining dressing. Add the beet to the fennel-apple mixture and toss once or twice to combine (don’t overmix). Chill in the refrigerator for 30 minutes to allow flavors to meld and refrigerate up to 8 hours. Bring to room temperature before serving.

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