Radicchio Slaw
Radicchio Slaw
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 211
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 21
- Dietary Fiber
- 6
- Sugar
- 13
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 727
- Total: 24 min
- Prep: 18 min
- Cook: 6 min
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 211
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 21
- Dietary Fiber
- 6
- Sugar
- 13
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 727
- Total: 24 min
- Prep: 18 min
- Cook: 6 min
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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