We’re spending a lot of time around here telling the two-year-old what’s safe and what is not. Now, you know and I know that a just-honed JA Henckels Professional S 7-inch santoku knife fits into the category of “sharp” and “dangerous.” Does that mean I’m careful?
Just as Fernando Torres put Spain up 3-0 against Ireland in today’s UEFA Eurpoean Football Championships, I looked up. Ian Darke, ESPN’s play-by-play voice for the match, was getting loud and excited as Torres broke for the goal. I glanced upwards mid-chop and…took off a chunk of fingernail.
Fennel, anise, finoc…whatever you call it, this licorice-flavored vegetable was a staple in my family growing up. It appeared in salads or as a snacking vegetable (yeah…when other kids had carrots sticks, I had finoc, or what my family call fin-oik). It blends nicely with the sweetness from the Granny Smith apple and the spice of the celery.
What worked: The fennel. It’s a perfect food, really.
Will it make another appearance: Maybe. It depends. The Wife does not like fennel or celery, so I’m on my own here. If I have my family around, then yes. Otherwise…probably not.
Celery, apple and fennel slaw
By Bon Appetit
3 tbsp. extra-virgin olive oil
2 1/2 tbsp. apple cider vinegar
1 1/2 tbsp. coarsely chopped fresh tarragon
2 tsp. fresh lemon juice
1/4 tsp. sugar
3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
Kosher salt and freshly ground black pepper