4 as a first course or appetizer
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. Heat the oven
to 350 degrees.
2. In a small skillet
heated over medium heat, toast the fennel seeds just until they are fragrant, about 2 minutes, shaking the pan frequently. Remove from heat and place the seeds in a medium bowl.
3. Add the olive oil,
honey, vinegar, salt, pepper and lemon juice to the bowl and whisk to combine. Stir in the lemon slices, fennel slices and fronds, apples and tarragon. Cover and refrigerate overnight.
4. Make the frico:
Line a baking sheet with parchment paper and grease the paper with a thin coat of olive oil. Make 4 evenly spaced mounds of cheese, using about 3 tablespoons of the cheese for each. Spread the cheese with your fingers to make 4-inch rounds, making sure the cheese is evenly spread and there is at least 1 to 2 inches between rounds. Bake until the cheese is golden brown, about 8 minutes. Remove from heat and gently loosen the
from the parchment. Gently place the
on a rack to cool.
5. Divide the fennel-apple slaw
among four plates and top each with a
. Serve immediately.