Fennel Slaw With Prosciutto And Pistachio Pesto Recipes

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FARRO WITH COARSE PESTO



Farro with Coarse Pesto image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

8 cups chicken broth
1 pound farro
2 cups fresh flat-leaf parsley
1/4 cup fresh basil leaves
2 tablespoons fresh thyme
2 cloves garlic
1/3 cup extra-virgin olive oil
1 tablespoon red wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pecorino cheese wedge, for garnish

Steps:

  • Bring the chicken broth to a boil in a large saucepan over high heat. Add the farro and stir to combine. Reduce the heat to low and simmer the farro, covered, until tender, about 25 minutes. Drain farro and set aside in a large bowl.
  • Meanwhile, in a food processor combine the parsley, basil, thyme, and garlic. Pulse until the herbs are roughly chopped. Add the olive oil, vinegar, salt, and pepper. Pulse again until the herbs make a coarse mixture.
  • Toss the warm farro with the coarse pesto. Transfer to a serving bowl. Using a vegetable peeler on the cheese wedge to make about 1/2 cup of cheese shavings. Top the farro with the cheese shavings and serve.

FENNEL SLAW WITH PROSCIUTTO AND PISTACHIO PESTO



Fennel Slaw with Prosciutto and Pistachio Pesto image

Fennel is best served from fall to spring, when it's in season, and there are a million different ways to take advantage of its crunchy sweetness. Here, the raw bulbs are sliced and dressed with a nutty pistachio pesto and salty bites of prosciutto. The flavors just pair so well together.

Yield 4 to 6 servings

Number Of Ingredients 8

2 cups (lightly packed) fresh flat-leaf parsley
3/4 cup pistachios, toasted (see Note, page 21)
1 tablespoon fresh thyme leaves
3 garlic cloves
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 to 5 fennel bulbs (about 3 1/2 pounds)
4 ounces prosciutto, thinly sliced

Steps:

  • Combine the parsley, pistachios, thyme, and garlic cloves in the bowl of a food processor and blend until finely chopped. With the machine running, gradually drizzle in the olive oil, processing until well blended. Season the pesto with salt and pepper to taste.
  • Trim the tops and bottoms of the fennel bulbs, discarding the stalks and leafy tops. Halve the bulbs and cut out the cores, then slice the bulbs thinly crosswise. Place the sliced fennel in a large serving bowl. Add the pesto and toss to coat well. Tear the prosciutto into 1-inch pieces and add to the bowl. Gently toss to combine.

FENNEL SLAW



Fennel Slaw image

Categories     Salad     Vegetable     Side     No-Cook     Fourth of July     Picnic     Quick & Easy     Backyard BBQ     Mayonnaise     Fennel     Fall     Summer     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

2 tablespoons cider vinegar, or to taste
1/3 cup mayonnaise
1/2 teaspoon freshly ground black pepper, or to taste
2 teaspoons sugar
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon salt
1 1/2 lb fennel (sometimes called anise; about 1 1/2 large bulbs)

Steps:

  • Whisk together all ingredients except fennel.
  • Trim fennel stalks flush with bulb, discarding stalks, and remove any discolored outer layers. Halve fennel through root end and discard core. Thinly slice fennel with a mandoline or other manual slicer.
  • Toss fennel with enough dressing to coat, then season with salt and pepper.

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