WARM FENNEL SLAW WITH BACON
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim the stems and leaves from the fennel bulbs. Chop and reserve two tablespoons of the leaves. Discard the stems. Quarter and shred the fennel bulbs by hand or on the fine slicing disk of a food processor. Put the fennel in a bowl.
- Heat one tablespoon of the oil in a heavy skillet, add the bacon and saute over medium heat until the bacon is golden. Pour the contents of the skillet through a strainer into a heatproof bowl. Spread the pieces of bacon on absorbent paper.
- Add the vinegar to the skillet and heat briefly, then stir in the mustard. Return the reserved bacon fat to the pan and add the remaining olive oil. Season to taste with pepper.
- Pour the dressing over the fennel, add the chopped leaves and the chives and serve at once. For convenience, the dressing and fennel can be prepared in advance. Wait until just before serving to reheat the dressing, then toss it with the fennel.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 306 milligrams, Sugar 6 grams, TransFat 0 grams
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