Recipe courtesy of Rachael Ray
Episode: Fish on the Fly
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Fennel Slaw Salad
Total:
10 min
Prep:
10 min
Yield:
4 servings
Level:
Easy
Total:
10 min
Prep:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Place raisins in a small dish cover with the juice of the orange and 2 to 3 tablespoons hot water. Plump and soften the raisins for 5 minutes.

Combine fennel, raddichio, scallions, and parsley in a bowl. Add plumped raisins in juice and the pine nuts to the salad and toss with balsamic vinegar and extra-virgin olive oil to lightly coat the slaw. Season salad with coarse salt and pepper, to your taste.

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