Radicchio Slaw
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 202
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 19
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 639
- Total: 41 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 6 min
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.