Fennel Slaw with Candied Walnuts
1 cup walnut halves
2 Tbsp sugar
3 bulbs fennel, peeled and thinly sliced
1 red onion, peeled and thinly sliced
4 seedless navel oranges, peeled and cut into segments
3/4 cup orange juice
1/4 cup white wine vinegar
2 cups canola oil
cayenne pepper to taste
Kosher salt and freshly ground pepper to taste
2 Tbsp orange zest
In a small skillet over medium heat, combine the walnuts and sugar with 1/4 cup water, and cook, stirring until the sugar begins to brown and the walnuts seem glazed, about 4 minutes. Remove from pan, set aside to cool.
In a large mixing bowl, combine the fennel, red onion, and orange segments. Set aside.
In a medium bowl, combine the orange juice and vinegar. Slowly whisk the oil into the orange juice and vinegar until it is fully incorporated. Add the cayenne and season the orange juice with salt and pepper. Pour the liquid over the fennel mixture, toss, and refrigerate 1 hour.
Transfer the fennel mixture to a serving bowl, top with candied walnuts and orange zest.
Adapted from Molly O’Neill
NYT Magazine 2000