Radicchio Slaw (Michael Chiarello) |
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Prep Time: 18 Minutes Cook Time: 6 Minutes |
Ready In: 24 Minutes Servings: 8 |
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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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