Spache the Spatula

Fennel Slaw with Pistachio-Parsley-Thyme Pesto, Prosciutto di Parma, and Parmigiana Reggiano

Fennel Slaw

This recipe comes from Giada de Laurentiis, who happens to be one of only about three Food Network chefs that I trust anymore. I mean really, the channel seems to be less and less about good food, and more and more about over-the-top personalities (I’m looking at you Guy Fieri).

This slaw/salad is the perfect addition to any summer cook-out or picnic. It couldn’t be easier to make, and yet, it tastes seriously incredible! Also, it’s really pretty to look at 🙂

The pesto brings a very bold flavor to the table that it balanced by the buttery prosciutto and sharp parmigiana reggiano. The crunchy, anise-flavored fennel makes the entire salad refreshing and light and will have you going back for thirds!

Fennel Slaw

Pistachio-Parsley-Thyme Pesto

Fennel Slaw
recipe slightly adapted from here

ingredients:

  • 4-5 fennel bulbs (about 3 1/2 lbs), thinly sliced
  • Pistachio-Parsley-Thyme Pesto (recipe below)
  • 4 ounces prosciutto di parma
  • 2 ounces (or to taste) shaved parmigiana reggiano
  1. Toss the fennel with the pesto and transfer to a serving platter.
  2. Slice the prosciutto into 1/2 inch strips.
  3. Top the fennel with the shaved cheese and prosciutto.

 

Pistachio-Parsley-Thyme Pesto

ingredients:

  • 2 cups lightly packed fresh flat-leaf parsley
  • 1 tbsp fresh thyme leaves
  • 3/4 cup shelled pistachios, toasted
  • 3 garlic cloves
  • 3/4 cup extra virgin olive oil
  • salt and freshly ground pepper, to taste
  1. In a food processor, combine the parsley, thyme, pistachios, and garlic. Process until very finely chopped.
  2. With the motor running, slowly drizzle in the olive oil and process until well blended.
  3. Season the pesto with salt and pepper, to taste.

Fennel Slaw

   

3 Responses to “Fennel Slaw with Pistachio-Parsley-Thyme Pesto, Prosciutto di Parma, and Parmigiana Reggiano”

  1. MikeK — August 23, 2011 at 11:53 am

    I came across a delicious recipe for a pesto variation based on concasse roma tomatoes and toasted slivered almonds. Toss in a little garlic and parmesan cheese and you have a nice refreshing sauce to toss on some pasta. Try it out!

    P.S. Came by your website off of thechive.com. Sunny is the best show ever

    • Rachael replied: — August 23rd, 2011 @ 12:06 pm

      That sounds really delicious! I bet it would be even better with Marcona almonds! I'll certainly give it a try.

      Thanks for stopping by and I couldn't agree more, Chive On! :]

  2. dad — November 15, 2011 at 9:51 am

    Mmmmmmmm!

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