Fennel, Beet & Red Cabbage Slaw with Pear Directions
Soak the chopped shallot and diced pear in the lemon juice. Coarsely grate the fennel and beet; a food processor is ideal for this. Shred the cabbage, tossing together with the fennel, beet and cabbage in a large mixing bowl. Add the shallot, pear and lemon juice followed by the chervil, seasoning and olive oil then toss again, making sure that the vegetables and dressing are evenly mixed.