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
Prep time: 20 minutes
1 medium fennel
1 medium radicchio
2 small oranges
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.
2. Cut the radicchio into quarters and remove the center woody parts. Slice into medium stripes. Combine fennel and radicchio in a bowl.
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.