Fennel and Celery Root “Slaw” with Tangerine Dressing and Candied Walnuts

Fennel and Celery Root “Slaw” with Tangerine Dressing and Candied Walnuts
Author
admin
Source of Recipe
Here & Now’s resident chef, Kathy Gunst, 12/26/2013
Serves/Makes/Yields
3 to 4
Recipe Description

Kathy Gunst says in 2014, vegetables will be the new meat. Gunst’s celery slaw is a recipe that has veggies front and center. (Kathy Gunst/Here & Now)

Kathy’s Note: Make the dish at least an hour before serving.

 

Ingredients

For the Celery Slaw

1 celery root, also called celeriac, peeled and cut into very thin slices, about 1 ½ - 2 cups

1 fennel bulb, very thinly sliced, (keep the fronds)

Juice from 2 tangerines

2 tablespoons olive oil

1 to 3 tablespoons mayonnaise, depending on how creamy you want it

1 ½ tablespoons lemon juice

Salt and freshly ground black pepper

For the chile-honey nut topping

1 tablespoon olive oil

1 cup walnuts

1 ½ tablespoons honey

Salt and freshly ground black pepper

Dash cayenne

 

Preparation

Making the nut topping:

  1. In a small skillet, heat the oil over medium heat.
  2. Add walnuts and cook, stirring for 1 to 2 minutes.
  3. Add honey, salt and pepper, and cook until then nuts are coated in the honey, about 2 minutes.
  4. Sprinkle with cayenne and place the nuts on a sheet of wax paper or foil to cool, separating them so they don’t clump together.

Making the slaw:

  1. In a medium bowl, mix the celery root, fennel, tangerine juice, olive oil, mayonnaise, lemon juice, salt and pepper to taste.
  2. Stir well.
  3. Place in a bowl or on a small platter and surround with the nuts.

     
Nutrition Information

 None Available.