Northern Michigan Recipes: The Intentional Minimalist blogger Kristin Celeste Shroeger uses Traverse City’s favorite ingredient in a creative new way in her Cherry Summer Slaw with Verjus Dressing. This recipe also features features local produce from 9 Bean Rows Farm, Sun Ra Farm, Giving Tree Farm, Fruitful Hill Farm, Wild Things Forager and locally produced products from Black Star Farms and Food for Thought.
Look for more of Kristin’s fresh and tasty recipes on her blog The Intentional Minimalist
- Farm fresh local cabbage Farm fresh local radicchio
- Farm fresh local red bor kale
- Farm fresh local fennel
- Granny smith apple
- Local wild leek bulbs
- Wild leek infused olive oil (recipe link)
- Local verjus
- Fennel seeds
- Ground pepper
- Sea salt
- Local dried cherries
- Local raw pumpkin seeds Local wild leek blossoms
Slice on cup green cabbage and place in a large glass mixing bowl. Slice one cup radicchio and add to the mixing bowl. Remove stems from red bor kale and chiffonade one cup of kale leaves and add to the mixing bowl. Slice one cup fennel bulb (reserve fronds) and add to the mixing bowl. Slice one cup granny smith apple and add to the mixing bowl. Slice one third cup wild leek bulb and add to the mixing bowl.
Zest lemon, mince zest and juice lemon. In a glass jar, combine minced lemon zest, lemon juice, three tablespoons wild leek oil, two tablespoons verjus, one teaspoon fennel seeds and salt/pepper to taste.
Stir all of the dressing into the slaw with one quarter cup dried cherries (or use fresh), a quarter teaspoon sea salt and let rest for ten minutes.
Remove one tablespoon fennel fronds from stems and remove one teaspoon wild leek blossoms from stems. Stir slaw well. Plate two cups slaw and sprinkle with one teaspoon raw pumpkin seeds, one teaspoon fennel fronds and one half teaspoon wild leek blossoms.