Winter Radicchio Slaw

Name: Winter Radicchio Slaw
Ingredients: 3 tablespoons freshly squeezed lemon juice; 2 teaspoons Dijon mustard; 2 teaspoons finely chopped or grated fresh ginger; Salt; Freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 2 heads radicchio (about pound total), cored and very thinly sliced; 1 medium fennel bulb (about 8 ounces), cored and very thinly sliced; 2 heads endive (8 ounces total), cored and very thinly sliced; 1 red or green tart apple, such as Granny Smith or Macoun, cut into 1/4-inch sticks; 1/4 cup chopped scallions (green and white parts)

11 ingredients

6 steps

Ingredients

3 tablespoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
2 teaspoons finely chopped or grated fresh ginger
Salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 heads radicchio (about pound total), cored and very thinly sliced
1 medium fennel bulb (about 8 ounces), cored and very thinly sliced
2 heads endive (8 ounces total), cored and very thinly sliced
1 red or green tart apple, such as Granny Smith or Macoun, cut into 1/4-inch sticks
1/4 cup chopped scallions (green and white parts)

Directions

1

Make the vinaigrette: Whisk the lemon juice, mustard, and ginger together in a small bowl, and season with salt and pepper to taste.
2

Add the oil in a slow, steady stream while whisking, and whisk until emulsified.
3

Season to taste as needed, and set aside.
4

Place the slaw ingredients in a large bowl.
5

Just before serving, drizzle the dressing over the vegetables, and stir to coat.
6

Serve immediately.