Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

  • Prep Time

    10 min

  • Level

    Easy

  • Yield

    4 servings

Close

Times:

Prep
10 min
Inactive Prep
--
Cook
--
Total:
10 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Advertisement
Advertisement