Cherry Summer Slaw with Verjus Dressing
Northern Michigan Recipe: The Intentional Minimalist puts a spin on Traverse City's favorite ingredient in her fresh Cherry Summer Slaw with Verjus Dressing!
Associated Recipes: Apple Harvest, Brunch at the Cottage, Farmers Market Feast, Harvest Party, Picnic at the Lake
Category: Dressings, Lunch, Salad, Salads, Side Dishes
By: Kristin Celeste Shroeger
Photographer: Kristin Celeste Shroeger
Northern Michigan Recipes: The Intentional Minimalist blogger Kristin Celeste Shroeger uses Traverse City's favorite ingredient in a creative new way in her Cherry Summer Slaw with Verjus Dressing. This recipe also features features local produce from 9 Bean Rows Farm, Sun Ra Farm, Giving Tree Farm, Fruitful Hill Farm, Wild Things Forager and locally produced products from Black Star Farms and Food for Thought.
Look for more of Kristin's fresh and tasty recipes on her blog The Intentional Minimalist
Ingredients
Farm fresh local cabbage
Farm fresh local radicchio
Farm fresh local red bor kale
Farm fresh local fennel
Granny smith apple
Local wild leek bulbs
Lemon
Wild leek infused olive oil (recipe link)
Local verjus
Fennel seeds
Ground pepper
Sea salt
Local dried cherries
Local raw pumpkin seeds
Local wild leek blossoms
Preparation
Slice on cup green cabbage and place in a large glass mixing bowl. Slice one cup radicchio and add to the mixing bowl. Remove stems from red bor kale and chiffonade one cup of kale leaves and add to the mixing bowl. Slice one cup fennel bulb (reserve fronds) and add to the mixing bowl. Slice one cup granny smith apple and add to the mixing bowl. Slice one third cup wild leek bulb and add to the mixing bowl.
Zest lemon, mince zest and juice lemon. In a glass jar, combine minced lemon zest, lemon juice, three tablespoons wild leek oil, two tablespoons verjus, one teaspoon fennel seeds and salt/pepper to taste.
Stir all of the dressing into the slaw with one quarter cup dried cherries (or use fresh), a quarter teaspoon sea salt and let rest for ten minutes.
Remove one tablespoon fennel fronds from stems and remove one teaspoon wild leek blossoms from stems. Stir slaw well. Plate two cups slaw and sprinkle with one teaspoon raw pumpkin seeds, one teaspoon fennel fronds and one half teaspoon wild leek blossoms.
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