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.

CSA Pickup Reminder Thursday Nov 8 and Marion Friday Nov 9November 8th, 2018

CARROTS! lettuce, sweet potatoes, Swiss chard, parsley and more in your share this week.   Those who prefer kale or tatsoi to chard, let me know this morning VIA TEXT 618-308-0217.  As

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Photo(s) added: Carrots, Carrots, Cutting Celery/Loveage, cutting Celery/Loveage, cutting Celery/Loveage, Cutting Celery/Loveage, Cutting Celery/LoveageNovember 5th, 2018

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