It’s Summer: Slaw recipes
- 1
Total time: 30 minutes Servings: 4 Note: Moroccan olives are available at Whole Foods and specialty markets.
- 2
Total time: 30 minutes Servings: 4 as a first course or appetizer Note: Make the slaw a day ahead to allow the flavors to blend and the fennel to soften slightly. 1 teaspoon fennel seeds 1 tablespoon olive oil 1 teaspoon honey 1 teaspoon apple cider vinegar 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup thinly sliced Meyer lemons plus 3 tablespoons juice, from about 2 lemons 1 large bulb fennel, thinly sliced (about 2 cups), plus 1 tablespoon coarsely chopped fennel fronds 1 tart apple, such as Granny Smith, cored and sliced lengthwise into one-fourth-inch-thick sticks (do not peel the apple) 2 tablespoons coarsely chopped fresh tarragon 3/4 cup finely grated Parmigiano-Reggiano cheese Olive oil for brushing the parchment paper 1.
- 3
Total time: 10 minutes Servings: 6 1 large ( 1/2 pound) head of radicchio 1/4 cup olive oil, plus 1 tablespoon for brushing on radicchio 1/2 small red onion, thinly sliced (about 1/2 cup) 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon honey Salt, pepper 1.
- 4
Total time: 25 minutes Servings: 8 to 10 1 generous cup chopped pecans 3 1/2 pounds (about 3 large or 4 medium) celery root Cider vinegar 2 large Gala apples 1/2 cup dried currants 1 cup sour cream 1 3/4 teaspoons prepared horseradish 1 1/2 teaspoons Dijon mustard 1 teaspoon sugar Salt Freshly ground black pepper 1.
- 5
Total time: 20 minutes plus chilling time Servings: 8 to 10 3 1/2 pounds daikon radish, about 1 large 1 red onion, sliced lengthwise into 1/8 -inch strips 2 pounds cut snow peas, cut crosswise into 1-inch pieces 1/4 cup plus 2 tablespoons sesame oil, or to taste 1/2 cup plus 2 tablespoons rice vinegar, or to taste 2 teaspoons sugar, or to taste 2 teaspoons salt, or to taste 2 tablespoons black sesame seeds 1.
- 6
Total time: 25 minutes Servings: 6 to 8 2 pounds zucchini (about 6 small or 3 to 4 medium) 4 plum tomatoes, seeded and diced into 1/4 -inch pieces 1 teaspoon minced garlic 1/4 cup sherry vinegar, or to taste 2 tablespoons best-quality olive oil, or to taste 1/2 teaspoon salt, or to taste 1/4 teaspoon pepper, or to taste 8 large basil leaves thinly sliced 1/2 cup toasted pine nuts Shaved Parmigiano-Reggiano for garnish 1.
- 7
Total time: 35 minutes plus chilling time Servings: 6 to 8 6 large bell peppers, assorted colors 2 ears corn, shucked Juice of 2 lemons, or to taste Zest of 1 lemon 1 clove garlic, minced 1/4 cup olive oil 1 tablespoon agave syrup or honey, or to taste 1 teaspoon salt, or to taste 1/2 teaspoon chipotle or New Mexico chile powder, or to taste 1/4 cup chopped cilantro 1.
- 8
Total time: 20 minutes Servings: 6 to 8 Note: Buy a very firm, under-ripe cantaloupe; this will make it easier to julienne the melon for the slaw.
