Winter Fennel Slaw With Candied Walnuts

Name: Winter Fennel Slaw With Candied Walnuts
Total time: 1 h 30 min
Yield: 8 to 10 servings
Cuisine: italian
Ingredients: 1 cup walnut halves; 2 tablespoons sugar; 3 bulbs fennel, thinly sliced; 1 red onion, peeled and thinly sliced; 4 seedless navel oranges, peeled and cut into segments; 3/4 cup orange juice; 1/4 cup white-wine vinegar; 2 cups canola oil; 8 drops Tabasco; Kosher salt and freshly ground black pepper to taste; 2 tablespoons orange zest, removed in thin strips with a zester

By Molly O'Neill

Total Time: 30 minutes, plus 1 hour's refrigeration
Rating: 4(7)
Comments: Read comments

Featured in: Food; Easy Does It

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Ingredients

Yield:8 to 10 servings

1cup walnut halves
2tablespoons sugar
3bulbs fennel, thinly sliced
1red onion, peeled and thinly sliced
4seedless navel oranges, peeled and cut into segments
¾cup orange juice
¼cup white-wine vinegar
2cups canola oil
8drops Tabasco
Kosher salt and freshly ground black pepper to taste
2tablespoons orange zest, removed in thin strips with a zester

Ingredient Substitution Guide

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Preparation

Step 1
In a small skillet over medium heat, combine the walnuts, sugar and ¼ cup water and cook, stirring, until the sugar begins to brown and the walnuts seem glazed, about 4 minutes. Remove from the pan. Set aside to cool.
Step 2
In a large mixing bowl, combine the fennel, red onion and orange segments. Set aside.
Step 3
In a medium bowl, combine the orange juice and vinegar. Slowly whisk the oil into the orange juice and vinegar until it is fully incorporated. Add the Tabasco and season the orange juice mixture with salt and pepper. Pour the liquid over the fennel mixture, toss and refrigerate 1 hour.
Step 4
Transfer the fennel mixture to a serving bowl, top with the candied walnuts and orange zest and serve.