Best 2 Fennel Slaw With Prosciutto And Pistachio Pesto Recipes

Dive into the tantalizing world of flavors with our ultimate recipe guide for fennel slaw with prosciutto and pistachio pesto. This vibrant and refreshing salad offers a perfect balance of sweet, savory, and nutty notes. Get ready to impress your taste buds as we embark on a culinary journey that will transform your perception of slaw. Discover how simple ingredients can come together to create an extraordinary dish that's both visually stunning and palate-pleasing. So, let's delve into the art of crafting this delightful fennel slaw, starting with the selection of the finest ingredients and ending with a presentation that will leave your guests in awe.

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FENNEL SLAW WITH PROSCIUTTO AND PISTACHIO PESTO

Fennel Slaw with Prosciutto and Pistachio Pesto image

Fennel is best served from fall to spring, when it's in season, and there are a million different ways to take advantage of its crunchy sweetness. Here, the raw bulbs are sliced and dressed with a nutty pistachio pesto and salty bites of prosciutto. The flavors just pair so well together.

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 cups (lightly packed) fresh flat-leaf parsley
3/4 cup pistachios, toasted (see Note, page 21)
1 tablespoon fresh thyme leaves
3 garlic cloves
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 to 5 fennel bulbs (about 3 1/2 pounds)
4 ounces prosciutto, thinly sliced

Steps:

Combine the parsley, pistachios, thyme, and garlic cloves in the bowl of a food processor and blend until finely chopped. With the machine running, gradually drizzle in the olive oil, processing until well blended. Season the pesto with salt and pepper to taste.
Trim the tops and bottoms of the fennel bulbs, discarding the stalks and leafy tops. Halve the bulbs and cut out the cores, then slice the bulbs thinly crosswise. Place the sliced fennel in a large serving bowl. Add the pesto and toss to coat well. Tear the prosciutto into 1-inch pieces and add to the bowl. Gently toss to combine.

FENNEL SLAW

Fennel Slaw image

Categories Salad Vegetable Side No-Cook Fourth of July Picnic Quick & Easy Backyard BBQ Mayonnaise Fennel Fall Summer Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons cider vinegar, or to taste
1/3 cup mayonnaise
1/2 teaspoon freshly ground black pepper, or to taste
2 teaspoons sugar
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon salt
1 1/2 lb fennel (sometimes called anise; about 1 1/2 large bulbs)

Steps:

Whisk together all ingredients except fennel.
Trim fennel stalks flush with bulb, discarding stalks, and remove any discolored outer layers. Halve fennel through root end and discard core. Thinly slice fennel with a mandoline or other manual slicer.
Toss fennel with enough dressing to coat, then season with salt and pepper.

Tips:

To save time, use a mandoline or food processor to thinly slice the fennel and cabbage.
If you don't have pistachio pesto, you can make your own by blending together pistachios, olive oil, Parmesan cheese, basil, and garlic.
Feel free to add other ingredients to the slaw, such as shredded carrots, radishes, or bell peppers.
For a vegetarian version of this recipe, omit the prosciutto.

Conclusion:

Fennel slaw with prosciutto and pistachio pesto is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. So next time you are looking for a healthy and flavorful side dish, give this recipe a try.