Radicchio Slaw

Total Time:
41 min
Prep:
15 min
Inactive:
20 min
Cook:
6 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 2 to 3 Romaine lettuce hearts
  • 2 to 3 medium heads raddichio
  • 1 large head cabbage, shredded
  • 2 teaspoons fennel seeds
  • 3 tablespoons honey
  • 3 tablespoons Champagne vinegar
  • 1/2 cup extra-virgin olive oil
  • Gray salt and freshly ground black pepper
  • 1 bunch watercress, trimmed of large stems
Directions
  • Put Romaine hearts and radicchio in a bowl of ice water, soak for 20 minutes, and drain. Add more fresh water and soak for an additional 20 minutes (this removes bitterness). Drain, dry and set aside.

  • For the dressing:

  • Place the fennel seeds in a small saute pan over low heat. Toast, tossing occasionally, about 2 to 3 minutes, or until lightly browned. Crush the toasted seeds in a mortar and pestle or seal in a plastic bag and roll with a rolling pin.

  • In a saucepan, place the honey, champagne vinegar and toasted fennel seeds. Bring to a boil, stirring well. Remove from heat. Whisk in olive oil and season with salt and pepper.

  • Place the radicchio, cabbage and watercress into a bowl. Add dressing while warm and toss well. Serve immediately.


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    Radicchio Slaw

    Recipe courtesy of Michael Chiarello