Radicchio Slaw

  • Level: Intermediate
  • Total: 24 min
  • Prep: 18 min
  • Cook: 6 min
  • Yield: 8 servings
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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

  1. 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.
  2. 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.
  3. Place the romaine, radicchio, cabbage, and watercress in a large serving bowl. Add warm dressing and toss well. Serve immediately.

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