Name: Fennel and Carrot Slaw with Olive Dressing
Cook time: 20 min
Total time: 50 min
Yield: Makes 4 servings
Ingredients: 2 medium fennel bulbs with fronds; 5 carrots, coarsely grated; 1 tablespoon fresh lemon juice; 1 tablespoon balsamic vinegar; 3 tablespoons extra-virgin olive oil; 1/4 cup Spanish green olives, pitted and finely chopped; 3/4 teaspoon dried Aleppo chile or Espelette pepper flakes (optional), or to taste; 6 sun-dried tomatoes packed in oil, drained and very thinly sliced; 2 tablespoons chopped flat-leaf parsley

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Fennel and Carrot Slaw with Olive DressingWilliam Abranowicz

"Ingredients are considered 'spices' in Algerian cooking," says Zadi, and this slaw illustrates his point, with olives contributing saltiness, carrots and sun-dried tomatoes adding sweetness, and fennel and parsley lending an incredible freshness. In the dead of winter, when vegetables are scarce, the clean flavors of this salad are as close as you're likely to get to a summertime farmers market.

Cooks' note:

Slaw, without fronds, tomatoes, and parsley, can be chilled up to 4 hours.

Recipe notes

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