The other night my friends Nick and Dan surprised me with a dinner at Range on Valencia St. in San Francisco. I have been wanting to eat at this place for a while and was so excited when we pulled up to the restaurant. The atmosphere is incredible and the food is even better. The waiter insisted that we try the Slow Roasted Bourbon and Brown Sugar Ribs. They were amazing and served over a delicious slaw.
So I decided to try my hand at the same ribs the following evening and accompanied them with my own version of the slaw. My ribs were good. They slid off of the bone and melted in our mouths, but the sauce was not what I wanted it to be. The recipe recommended overnight marinating, which I did not do so that may have been the issue. The slaw however, was amazingly delicious. I highly suggest giving this a try.
- 2 large fennel bulbs
- 2 cup of Julienned carrots (you can buy them pre-Julienned at the grocery)
- 1 bunch of green onions, chopped, just the green tops (save the white portion for stock)
- 2 cloves of garlic minced
- Handful of basil leaves chopped
- 3 tbsps of Olive Oil
- 1/2 cup of unseasoned rice vinegar
- Kosher salt and freshly ground black pepper to taste
Mix everything in a bowl, taste and add salt and pepper as desired. Cover and set in the refrigerator for about an hour. Make sure to stir a few times before serving to ensure even coverage of the dressing.
Comments