It’s been so nice out lately that I only want to eat outside. This salad will be what I make for my next picnic. I love the idea of using fennel in a coleslaw.
via Sunday Suppers
Pickled Red Onion
1 pound red onions, peeled
3 cups red wine vinegar
1/4 cup red wine
1 cup sugar
10 peppercorns
3 bay leaves
1 Thai bird chili
Cut the onion in half lengthwise and cut thin slices.
In a non-reactive saucepan combine the vinegar, red wine, sugar, peppercorns, bay leaves and the chili. Heat until the sugar has dissolved. Pour over the red onion and allow it to sit overnight.
This can be refrigerated for up to one month and goes great on sandwiches.
Fennel Slaw
pickled red onion, raisin, hazelnuts & mint
Serves 4
1/4 cup golden raisins
4 cups fennel, sliced thin, preferably on a mandolin
1/2 cup pickled onion, drained (recipe below)
1/4 cup golden raisins
1/4 cup toasted hazelnuts, coarsely chopped
1/4 cup mint, coarsely chopped
juice of 1/2 a lemon
sea salt
pepper
Place raisins in a bowl and cover with water allowing them to soften and plump up, about 15-20 minutes.
Toss all the ingredients in a bowl, adjust seasoning and serve immediately.
For picnics or parties, layer ingredients to prevent the pickled red onion from bleeding and discoloring the other components. The fennel layer is dressed with the lemon, olive oil, salt and pepper. As well, the pickled onion should be the bottom layer.
and how about we wear this…
Whit Nina Dress
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