Step By Step Instructions:
Fennel & Basil Citrus Slaw
→Skip instructions, I’m a pro!
My absolute favorite detail about visiting Asheville North Carolina is knowing I’ll get to have a meal at Biscuit Head. This tiny little restaurant (that now has 4 locations), is famous for its Cat Head biscuits. Why Cat Head? Because they are the size of a cat’s head! Here in these tiny little restaurants, you can find some of the most comforting breakfast and dinner meals in the world.
A few years ago I snagged one of their cookbooks and my cooking has never been the same. I am sharing my own version of their famous Fennel Slaw and if you don’t have their cookbook yet, def add it to your online wish list!
This slaw is perfect in the summertime as a condiment for all of your favorite poultry and fish dishes. It could also be used as a small salad appetizer before your main entree. I used this for the Biscuit Head Fried Catfish w/ Tomato Sofrito and Southern Grits pictured above.
Note: The recipe does not take an hour to assemble, it takes about 10-15 min maybe, but you will need to let it marinate and cool off in the fridge for about an hour.
Make sure to share those recipe posts! #ColdBeerAndMeatSweats
Note: Always make sure when using a cutting board that it’s a surface that will not slide back and forth. Tip: You can place a wet paper towel, wet dish towel, or a rubber making mat under your cutting board to make sure it stays in place during your slicing and dicing!
Start to Finish:
1. Using your chef’s knife chop off all of the greens from the fennel bulb and set aside. Wash the white fennel bulb and discard any unwanted layers.
2. Very carefully slice the bulb in half, and then cut both bulbs making small thin slices julienne style. (You could also use a mandolin slicer but they don’t have to be perfect.) Add them to a medium mixing bowl when done.
3. I used a few teaspoons of chopped fennel greens for texture, style, color, and taste, but this step is optional. If you’d like to add some, remove them from the stalk of the fennel, chop them up (they kind of look like fresh Dill), and then add them to the medium mixing bowl with the sliced fennel.
4. Take a handful of clean and fresh basil, and give it a rough chop.
Note: You can use as much or as little basil as you like, tailor it to you, and your family’s liking!
5. Add the fresh chopped basil to the bowl and then sprinkle the mixture with the sugar, salt, and pepper.
6. Using your zester add all of the zest from the large orange to the fennel mixture.
Note: Throughout the process of cooking I always have a taster spoon handy. This is helpful as it’s always a good idea to taste your recipes as you’re making them. It helps to adjust the seasoning as you go versus making the recipe and tasting it at the end and realizing you don’t like the outcome. (This tip does vary depending on what you are making. But always, always have a taster spoon handy when in the kitchen!)
7. Add the lemon and lime juice and a small drizzle of EVOO and mix everything together.
8. Slice the orange in half and using your juicer tool, add in all of the juice from the orange to the bowl and mix well with your spatula.
9. Taste the slaw mixture and adjust seasonings to your liking. I say this as all of our tastes buds are different so you might prefer more or less of something than our family does.
10. Cover the bowl with plastic wrap and place in the fridge for a minimum of 1 hour. Once chilled serve over your favorite fish or poultry entrees! I paired my first batch with fried catfish and it was the perfect pair!
** When serving this dish you will most likely need a slotted spoon or tongs for serving. There will be juice in the bottom of the bowl after chilling, so mix well then serve carefully to prevent anything from getting too soggy. **
I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this Fennel & Basil Citrus Slaw 🙂
Don’t need step by step instructions?
Here is what you do:
INGREDIENTS:
Fennel & Basil Citrus Slaw
-
- 1 Fennel Bulb Sliced Thin
- 1 or 2 t Fennel Greens Chopped
- 2-3 T Fresh Chopped Basil
- Juice from 1 large Orange
- Zest from the entire Orange
- 1 T Sugar
- 1 t (to taste) Salt
- 1 t (to taste) Fresh Ground Pepper
- 1 t Lemon Juice
- 1 t Lime Juice
- Drizzle of EVOO
DIRECTIONS:
1.) Using your chef’s knife chop off all of the greens from the fennel bulb and set aside. Wash the white fennel bulb and discard any unwanted layers.
2.) Very carefully slice the bulb in half, and then cut both bulbs making small thin slices julienne style. (You could also use a mandolin slicer but they don’t have to be perfect.) Add them to a medium mixing bowl when done.
3.) I used a few teaspoons of chopped fennel greens for texture, style, color, and taste, but this step is optional. If you’d like to add some, remove them from the stalk of the fennel, chop them up (they kind of look like fresh Dill), and then add them to the medium mixing bowl with the sliced fennel.
4.) Take a handful of clean and fresh basil, and give it a rough chop.
Note: You can use as much or as little basil as you like, tailor it to you, and your family’s liking!
5.) Add the fresh chopped basil to the bowl and then sprinkle the mixture with the sugar, salt, and pepper.
6.) Using your zester add all of the zest from the large orange to the fennel mixture.
7.) Add the lemon and lime juice and a small drizzle of EVOO and mix everything together.
8.) Slice the orange in half and using your juicer tool, add in all of the juice from the orange to the bowl and mix well with your spatula.
9.) Taste the slaw mixture and adjust seasonings to your liking. I say this as all of our tastes buds are different so you might prefer more or less of something than our family does.
10.) Cover the bowl with plastic wrap and place in the fridge for a minimum of 1 hour. Once chilled serve over your favorite fish or poultry entrees! I paired my first batch with fried catfish and it was the perfect pair!
Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this Fennel & Basil Citrus Slaw 🙂
Original recipe found from Biscuit Head cookbook based out of Ashville, NC.
