Entree, Food, Meat, Salad, Side dishes, Vegetables

Citrus, Fennel and Radicchio Slaw, with Pan Roasted Lamb Chops

fennel citrus radicchio slaw Ronit Penso

The term “slaw” took the “Cole” (definition: a brassica, especially cabbage, kale, or rape) out of the “Coleslaw” – a salad made mainly from shredded cabbage. Now when we say “slaw” it means a salad made with any shredded vegetables.
In the following slaw, I’ve combined Fennel and Radicchio – two ingredients that are mostly identified with the Italian cuisine, even though they are known and used all over the Mediterranean. They may not be as popular in any household in the U.S., but it’s definitely worthwhile to get to know them. Fennel is loved for its’ fresh anise taste and is wonderful on it’s own, or in any salad. Combining it with the subtle bitterness and beautiful color of the radicchio, the acidity and freshness of the citrus fruits and the fragrant sweetness of the honey, created a light slaw, with a fresh and unique flavor. Prefect for summer dining.

Here I’ve decided this slaw would be great as a bed for pan roasted lamb chops. The fresh slaw, with its’ anise taste and the slight bitterness of the radicchio, is a wonderful contrast to the somewhat heaviness of the lamb.

The slaw is also great with poached fish, roasted chicken, turkey, or simply served on its own.

Citrus, Fennel and Radicchio Slaw
Makes: 6
Prep time: 20 minutes
1 medium fennel
1 medium radicchio
2 small oranges
1 lemon
1 Tbs honey
½ tsp salt
¼ tsp freshly ground black pepper
1 Tbs olive oil

1. Remove the green part of the fennel (keep for stock). Cut into quarters and remove the center woody parts. Slice into medium stripes.
Citrus, Fennel and Radicchio Slaw Ronit PensoP1010506P1010507P1010508
2. Cut the radicchio into quarters and remove the center woody parts. Slice into medium stripes. Combine fennel and radicchio in a bowl.
P1010505P1010509Citrus, Fennel and Radicchio Slaw Ronit Penso
3. Juice the lemon and add to the bowl. With a sharp knife, remove the ends of the oranges. Stand each on its’ base, and remove the peel, holding the knife in a curved angle. With a small knife, take out the clean orange segments and add to the bowl. Squeeze the juice from the leftover oranges into the bowl.
4. Add the honey, salt, pepper and olive oil and mix gently. Serve at room temperature.

Pan Roasted Lamb Chops
Prepare 3-4 chops per person. Heat a grill pan on high heat. Add the chops, in one layer. After 1 minute, reduce the heat to medium-high and roast until nicely brown. Turn to the other side. Add 1-2 rosemary sprigs and sprinkle the chops with Kosher salt and freshly ground black pepper. Roast until brown and ready according to your preferences. Let sit for 1-2 minutes in a warm place before serving.
Pan Roasted Lamb Chops Ronit PensoP1010527lamb chops with fennel citrus slaw ronit penso

12 thoughts on “Citrus, Fennel and Radicchio Slaw, with Pan Roasted Lamb Chops”

  1. Hi Ronit, lamb has been on my radar in a big way lately, and I’m trying to learn all the different ways to prepare it. Your lamb chops and slaw recipes look fantastic, and I look forward to trying them (I have a bunch of rosemary growing out in my herb garden that I’ve been wondering what to do with!).


    1. Hi Ian, thanks for you comment. I’m glad you liked the idea.
      If you want to experiment with lamb, then I think lamb chops are the best way to start. They are quick to prepare and not as heavy as some parts of the lamb, especially in the summer. Other parts are more suitable for stews and tagine, but I keep them for the winter…
      Rosemary and lamb is an old Mediterranean match that in my opinion always works. I hope you’ll enjoy it too. I’ll be happy to learn about the results. 🙂


  2. I’m not too fond of fennel, and the combination with orange seems odd to me, but no doubt it’s very creative, and maybe I should give it a try…
    In any case, I enjoy the step by step photos. It makes me feel I’m actually making it myself, at least in thought. Keep it up.


  3. I’m glad you like the photos.
    I know adding oranges to savory dishes may sound weird, but it adds so much flavor and color. Give it a try and see for yourself… 🙂


    1. I’m sure it would be even better with a fresh radicchio that you just picked in your garden… I hope you’ll enjoy the results 🙂


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.