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Fennel Slaw with Bresaola and Walnut Pesto

3/4 cup walnut halves
12 basil leaves
1 small garlic clove
1/4 cup extra-virgin olive oil
3 tablespoons mayonnaise
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper
1 large fennel bulbhalved, cored and thinly sliced
1 pound napa cabbage, cored and shredded
6 ounces thinly sliced bresaola, cut into thin ribbons


In a food processor, pulse 1/2 cup of the walnuts with the basil and garlic until finely chopped. Add the oil, mayonnaise and lemon juice and process until smooth. Season with salt and pepper. Coarsely chop the remaining 1/4 cup of walnuts. In a large bowl, toss the fennel with the cabbage, bresaola, chopped walnuts and pesto. Transfer to plates and serve.

Source: www.foodandwine.com