Fennel Slaw with Bresaola and Walnut Pesto
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe By: Nick Fauchald I use bresaola (salty, air-dried beef) to add savoriness to this crunchy fennel slaw. The delightful walnut-and-basil pesto comes together in less than five minutes in a food processor.
Ingredients
3/4 c. walnut halves
12 basil leaves
1 clove garlic
1/4 c. extra-virgin olive oil
3 tbsp. mayonnaise
1 tbsp. fresh lemon juice
kosher salt and freshly ground pepper
1 fennel bulb
1 lb. Napa cabbage
6 oz. thinly sliced bresaola
Instructions
In a food processor, pulse 1/2 cup of the walnuts with the basil and garlic until finely chopped. Add the oil, mayonnaise and lemon juice and process until smooth. Season with salt and pepper.
Coarsely chop the remaining 1/4 cup of walnuts. In a large bowl, toss the fennel with the cabbage, bresaola, chopped walnuts and pesto. Transfer to plates and serve.
Wine Recommendation: Vibrant Rioja red: 2005 Artadi Vinas de Gain.
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