(Photo: Hannah Whitaker)

Fresh Slaw, Smoked Oysters, and Bread Sticks
Ilene Rosen, City Bakery
“Grate the vegetables in equal parts or so, add olive oil, lemon juice, salt, and pepper, then leave it overnight. The oysters are much more exciting than tuna, and the can is the perfect size for one serving.”

1/2 cup fennel
1/2 cup red cabbage
1/2 cup carrot
1 ounce watercress (1/4 bunch)
2 tablespoons extra-virgin olive oil
1/4 lemon
Salt and pepper

Grate the fennel, red cabbage, and carrot on the largest holes of a box grater. Chop the watercress into 2-inch pieces and add. Toss with 2 tablespoons extra-virgin olive oil and the juice of ¼ lemon, and salt and pepper to taste.
FOR THE BREAD STICKS: Toast 2 slices of good bread until dry; cut into ½-inch sticks.
ASSEMBLY: Pack the slaw in a plastic container and keep refrigerated until lunch. Eat breadsticks and a can of Crown Prince smoked oysters available at Whole Foods ($2.79).
Rough Cost: $5.52

Related:

• Archive: “Food Features”
• Table of Contents: Mar 23, 2009 issue of New York | Subscribe!