Fennel and Celery Root “Slaw” with Tangerine Dressing and Candied Walnuts
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.
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
Making the nut topping:
- In a small skillet, heat the oil over medium heat.
- Add walnuts and cook, stirring for 1 to 2 minutes.
- Add honey, salt and pepper, and cook until then nuts are coated in the honey, about 2 minutes.
- 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:
- In a medium bowl, mix the celery root, fennel, tangerine juice, olive oil, mayonnaise, lemon juice, salt and pepper to taste.
- Stir well.
- Place in a bowl or on a small platter and surround with the nuts.
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