Recipe courtesy of Michael Chiarello
Recipe courtesy of Michael Chiarello
Episode:
Seafood Boil
Radicchio Slaw
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- Level: Intermediate
- Total: 24 min
- Prep: 18 min
- Cook: 6 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 211
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 6 g
- Sugar
- 13 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 727 mg
- Level: Intermediate
- Total: 24 min
- Prep: 18 min
- Cook: 6 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 211
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 6 g
- Sugar
- 13 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 727 mg
Ingredients
Directions
- Prepare the dressing by placing 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 with the edge or a pan, in a mortar and pestle, or seal in a plastic bag and roll with a rolling pin.
- In a saucepan, place the honey, cider vinegar, salt and pepper, and toasted fennel seeds. Bring to a boil, stirring well. Remove from heat. Whisk in olive oil and season, to taste.
- Place the romaine, radicchio, cabbage, and watercress in a large serving bowl. Add warm dressing and toss well. Serve immediately.
