Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Fennel Slaw


  • 1 lemon, juiced (about 2 tablespoons)
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons honey
  • 1 teaspoon lemon zest (preferably organic)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large fennel bulbs
  • Black sesame seeds, for garnish


  • Place lemon juice in a bowl and whisk in olive oil to create an emulsion. Add honey, zest, salt and pepper and whisk until combined; set aside.
  • Slice fennel very thinly with a mandolin. Combine fennel and dressing and set aside until ready to serve. Re-season with salt and pepper, to taste, and sprinkle with black sesame seeds.