Recipe courtesy of Rachael Ray

Fennel Slaw Salad

Name: Fennel Slaw Salad
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Cuisine: american
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

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings

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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.