Recipe courtesy of Michael Chiarello
Radicchio Slaw
Total:
24 min
Active:
18 min
Yield:
8 servings
Level:
Intermediate
Total:
24 min
Active:
18 min
Yield:
8 servings
Level:
Intermediate

Ingredients

  • 2 teaspoons fennel seeds
  • 3 tablespoons honey
  • 3 tablespoons cider vinegar
  • Gray salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 2 to 3 romaine lettuce hearts, torn
  • 2 to 3 medium heads radicchio, torn
  • 1 large head cabbage, shredded
  • 1 bunch watercress, trimmed of large stems

Directions

Prepare the dressing by placing 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 with the edge or a pan, in a mortar and pestle, or seal in a plastic bag and roll with a rolling pin.

In a saucepan, place the honey, cider vinegar, salt and pepper, and toasted fennel seeds. Bring to a boil, stirring well. Remove from heat. Whisk in olive oil and season, to taste.

Place the romaine, radicchio, cabbage, and watercress in a large serving bowl. Add warm dressing and toss well. Serve immediately.

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