Radicchio Slaw

Name: Radicchio Slaw
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

9 ingredients

14 steps

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

1

Put Romaine hearts and radicchio in a bowl of ice water, soak for 20 minutes, and drain.
2

Add more fresh water and soak for an additional 20 minutes (this removes bitterness).
3

Drain, dry and set aside.
4

For the dressing:
5

Place the fennel seeds in a small saute pan over low heat.
6

Toast, tossing occasionally, about 2 to 3 minutes, or until lightly browned.
7

Crush the toasted seeds in a mortar and pestle or seal in a plastic bag and roll with a rolling pin.
8

In a saucepan, place the honey, champagne vinegar and toasted fennel seeds.
9

Bring to a boil, stirring well.
10

Remove from heat.
11

Whisk in olive oil and season with salt and pepper.
12

Place the radicchio, cabbage and watercress into a bowl.
13

Add dressing while warm and toss well.
14

Serve immediately.