Fennel Slaw

I love autumn. The vibrant colors, the crisp cool air, the pumpkins replacing the watermelons in the bins at my local supermarket. I don’t even mind the skeletons, super-size packs of candy and other Hallowe’en paraphernalia they put on the shelves before Labor Day. I should stop here to say I am a bit dismayed by the Christmas stuff. I realize this is just a way for stores to do business, but come on! It’s still September! But I digress. I love autumn. Including the food, now focusing on dishes to keep us warm and cozy. But before I get into cool-season cooking mode I have to get my last fill of summer barbecue and side dishes. Like Cole Slaw, which I realize is an all-year round dish, but we never eat it except in summer, when I make all sorts of slaws, like this one made with fennel. If you also want to get in that last bit of summer eating, try it: Fennel Slaw 1 large fennel bulb 2 tablespoons chopped fresh dill 2 tablespoons olive oil 2 tablespoons lemon juice salt and freshly ground black pepper to taste Trim the fennel, remove the hard core and slice the bulb into thin slices. Place the fennel in a large bowl. Add the dill, olive oil, lemon juice and salt and pepper to taste. Toss to distribute the ingredients evenly. Let rest for at least 15 minutes before serving. Best served at room temperature. Makes 4 servings

I love autumn. The vibrant colors, the crisp cool air, the pumpkins replacing the watermelons in the bins at my local supermarket. I don’t even mind the skeletons, super-size packs of candy and other Hallowe’en paraphernalia they put on the shelves before Labor Day.

I should stop here to say I am a bit dismayed by the Christmas stuff. I realize this is just a way for stores to do business, but come on! It’s still September!

But I digress. I love autumn. Including the food, now focusing on dishes to keep us warm and cozy.

But before I get into cool-season cooking mode I have to get my last fill of summer barbecue and side dishes.

Like Cole Slaw, which I realize is an all-year round dish, but we never eat it except in summer, when I make all sorts of slaws, like this one made with fennel. If you also want to get in that last bit of summer eating, try it:

Fennel Slaw

1 large fennel bulb

2 tablespoons chopped fresh dill

2 tablespoons olive oil

2 tablespoons lemon juice

salt and freshly ground black pepper to taste

Trim the fennel, remove the hard core and slice the bulb into thin slices. Place the fennel in a large bowl. Add the dill, olive oil, lemon juice and salt and pepper to taste. Toss to distribute the ingredients evenly. Let rest for at least 15 minutes before serving. Best served at room temperature. Makes 4 servings