Ingredients

Dressing

3 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon finely grated orange zest

1/2 teaspoon honey

1/2 teaspoon kosher salt or fine sea salt

1/8 teaspoon freshly ground black pepper

Slaw

1/2 fennel bulb, cored and thinly sliced lengthwise

½ tart apple, such as Granny Smith–cored, sliced into ¼- to 1/8-inch-thick

pieces, then stacked and sliced into 1/4- to 1/8-inch-thick matchsticks

1 cup flat-leaf parsley leaves, finely chopped

1 medium red beet–peeled, ends trimmed, sliced into 1/4- to 1/8-inch-thick

pieces then stacked and sliced into 1/4- to 1/8-inch-thick matchsticks

Preparation

  1. Make the dressing: In a small bowl, whisk together the oil, lemon juice, orange zest, honey, salt and pepper and set aside.

  2. Make the slaw: In a medium bowl, toss together the fennel, apple and parsley leaves. Add two-thirds of the dressing. In a small bowl, combine the beet with the remaining dressing. Add the beet to the fennel-apple mixture and toss once or twice to combine (don’t overmix; otherwise the beets will stain the fennel and apple). Serve immediately (or refrigerate up to 8 hours before serving; let the slaw sit out at room temperature for 30 minutes before serving).