Brian likes to serve this slaw with Moroccan Lamb Brochettes (page 124), but it would also complement grilled swordfish, fish brochettes, or grilled sausages. Sometimes, at home with his family, he buys spicy merguez (lamb sausages) from a local merchant, grills them, and tucks them into a baguette with aioli and this crunchy slaw. Choose firm green olives, such as picholines. The texture will be better if you buy the olives unpitted and pit them yourself.

　　

Ingredients

serves 4 to 6

　　1 pound carrots, ends trimmed

　　1 fennel bulb, halved, cored, and very thinly sliced

　　1 cup pitted and halved green olives, such as picholines, rinsed if salty

　　1/3 cup extra-virgin olive oil

　　2 tablespoons freshly squeezed lemon juice

　　1/4 cup coarsely chopped cilantro

　　1 tablespoon coarsely chopped fresh mint

　　Kosher salt and freshly ground pepper

　　

Step 1

With a mandoline or other manual vegetable slicer fitted with a medium (not fine) julienne attachment, julienne the carrots. Alternatively, by hand, cut the carrots thinly on the diagonal into elongated coins, then stack the coins and cut into 1/4-inch-wide strips.

　　

Step 2

In a large bowl, toss together the carrots, fennel, and olives. Add the olive oil, lemon juice, cilantro, and mint. Season to taste with salt and pepper. Let stand for about 45 minutes to allow the carrots to soften slightly.

　　The Cakebread Cellars American Harvest Cookbook