Today’s Monday Magazine challenge is a recipe post courtesy of kiki(verde). She’s one of our kindred spirits who cuts and clips and saves great projects and recipes from her large stack of magazines. And then runs out of time. It happens to the best of us.
This week she has kindly agreed to share her magazine recipe with D.I.Y. Louisville. You can check out her blog and read her entire post at www.kikiverde.com. (Go ahead and click – you will love what you see!)
Fennel Apple Slaw
3 tablespoons extra virgin olive oil
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons coarsely chopped fresh tarragon
2 teaspoons freshly squeezed lemon juice
1/2 small red onion, thinly sliced into half-moons
2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
1 Granny Smith apple, quartered and cored, then sliced into thin half moons (peeled, for us)
sea salt and freshly ground pepper
Whisk first 4 ingredients in a medium bowl. Add thinly sliced fennel, apple, onions, and fennel fronds. Toss to coat. Season to taste with salt and pepper.
Thanks Kiki for sharing with us today!