This is my most delicate version yet, inspired by the plates of fresh herbs and nuts often featured as an accompaniment at a Mediterranean or Middle Eastern feast. With just the right balance of herbs to acid thanks to the lime in the dressing and grapefruit in the mix, all bound together with a squeeze of honey, the fennel and pistachios ensure this is more slaw than green sauce.
The perfect side kick to punchier mains or quite frankly, my favourite breakfast, this slaw might be my best yet. And perfect for a crowd, with dressing that’s made in the bottom of the bowl, ideally dressed an hour or so before serving and will happily sit in the fridge for a day or so.
Here is my standard herb and nut combination but please feel free to experiment and substitute as you wish (I’ve given some variations below).
Herb Slaw
- 50g golden raisins
- 1 spring onion
- juice of 1 lime
- 1tbsp honey
- 50ml olive oil
- good pinch of salt
- 60g parsley leaves
- 30g coriander (use the whole bunch – leaves and stalks)
- 60g dill
- 15g chervil
- 10g tarragon
- 10g mint leaves
- 1 large fennel bulb
- 1 grapefruit
- 100g toasted pistachios
Optional Extras/Variations
- toasted almonds, pecans or walnuts
- feta
- blood orange or orange (when in season)
- sliced celery ribs and leaves
- kohlrabi
- sliced radish
Measure out the golden raisins into medium sized bowl that you are happy to serve in (you will use this bowl to dress the salad too). Thinly slice the spring onion (including most of the green parts) and add to the raisins. Cover with the lime juice, honey, olive oil and salt and mix so everything is submerged, allowing the raisins to plump up and the onions to mellow while assembling the rest of the salad.
Gather all of the herbs onto a chopping board and chop pretty finely. I like to do this with a knife to avoid mushiness but feel free to use a food processor if you prefer (I suggest gently pulses rather than letting it run freely)
Transfer all the chopped herbs to the bowl with the dressing. Thinly slice the fennel bulb (I like to do this on a mandolin) and add to the bowl
Peel and segment the grapefruit. I like to do this over a sieve sitting over a small bowl to catch the juice so I can add it as a little extra dressing. I tend to tear my segments in half so their size is proportionate in the salad. If you don’t want to segment your grapefruit, simply peel, slice in to rounds and then each round into quarters.
Add to your bowl with the toasted and chopped pistachios (I like to bash them in a mortar and pestle). Mix everything together (I always like to use my hands for this) and allow the salad to sit for at least an hour to allow the flavours to meld together before serving.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
