3 tablespoons extra-virgin olive oil
1 tablespoon each: fresh lemon juice, freshly grated orange zest
1/2 teaspoon each: honey, fine sea salt
1/8 teaspoon freshly ground pepper
1 medium red beet, 3 to 5 ounces, peeled, cut into matchsticks
1/2 fennel bulb, trimmed, halved lengthwise, cored, cut into matchsticks
1/2 medium crisp tart apple such as Granny Smith, cored, cut into matchsticks
1/2 cup firmly packed chopped fresh flat-leaf parsley
In a small bowl, whisk together oil, lemon juice, orange zest, honey, salt and pepper. In a medium bowl, toss together beet, fennel, apple and parsley. Add dressing. Mix gently to coat ingredients evenly. Serve immediately, or cover and refrigerate until ready to serve. Remove from refrigerator 30 minutes before serving. Slaw can be made up to 8 hours in advance. Presentation note: If you don’t serve immediately and want to prevent the beets from tinting the fennel, keep beets separate (dressed with half the dressing) and mix in right before serving.
Nutrition information per serving: 128 calories, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 9 g carbohydrates, 1 g protein, 386 mg sodium, 2 g fiber
Carrot Slaw With Miso Vinaigrette
Prep: 15 minutes. Makes: 4 servings
Rick Rodgers, author of “The Big Book of Sides,” (Ballantine Books) serves this with Asian-style grilled meats, poultry or seafood. He’s a fan of miso and writes that it’s “one of the most flavor-packed ingredients in my kitchen because a little goes a long way.” Miso brings deep umami notes to this.
2 tablespoons rice vinegar
1 tablespoon white miso
1/2 teaspoon soy sauce
1 garlic clove
1/2 cup vegetable oil
1 pound carrots, trimmed
1 scallion, white and green parts, finely chopped
1/2 teaspoon kosher salt
Freshly ground black pepper
Sesame seeds, for garnish
For vinaigrette, process vinegar, miso, soy sauce and garlic in a blender. With machine running, gradually add oil through hole in the lid. Or crush garlic through a garlic press into a medium bowl. Add vinegar, miso and soy sauce; whisk until combined. Gradually whisk in oil.