Fennel Slaw Salad

Total Time:
10 min
Prep:
10 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 palmful (2 tablespoons) golden raisins
  • 1 Navel orange, juiced
  • 2 to 3 tablespoons hot water
  • 2 bulbs fresh fennel, trimmed of tops and fronds, cored and thinly sliced lengthwise
  • 1 medium head raddichio, shredded
  • 4 scallions, thinly sliced on an angle
  • 1 handful flat-leaf parsley leaves, chopped
  • 1 handful (3 tablespoons) pine nuts, toasted
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons (3 turns around the bowl in a slow stream) extra-virgin olive oil, to coat
  • Coarse salt and black pepper
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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