Fennel Radicchio Slaw Recipe

Fennel Radicchio Slaw Recipe If fennel isn’t your favorite, feel free to use cabbage or carrots shaved with a vegetable peeler. instead of radicchio, use thinly sliced purple or green cabbage. if seasoned rice vinegar isn’t available, use your favorite vinegar instead. because seasoned rice vinegar containers both sugar and salt, add an additional 1 4 teaspoon salt and. 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.

Fennel Radicchio Slaw Recipe In a small bowl combine the raisins, navel orange juice, and hot water; let sit for 5 minutes. in another large bowl toss together the fennel, radicchio, scallions, and parsley. add the plumped raisins (along with the liquid) and pine nuts, toss, then add the vinegar and oil and toss to coat. season to taste with salt and pepper, and serve. Directions. combine the radicchio, fennel and apple in a large bowl. in another bowl, whisk together the vinegar, mustard, shallot, salt and pepper. gradually whisk in the olive oil, then pour half of dressing over vegetables and stir to combine. taste, and gradually add more dressing until it’s to your liking. Take each quarter and cut slices of about 1 2 inch thick crosswise on the radicchio from the end toward the core. discard the cores. cut the belgian endives into 1 2 inch thick slices, also discarding the hard inner cores. cut the stems and fronds off the fennel and set aside. slice the fennel bulb in half and then in quarters. 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.

Fennel Radicchio Slaw Recipe Take each quarter and cut slices of about 1 2 inch thick crosswise on the radicchio from the end toward the core. discard the cores. cut the belgian endives into 1 2 inch thick slices, also discarding the hard inner cores. cut the stems and fronds off the fennel and set aside. slice the fennel bulb in half and then in quarters. 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. Mix first 6 ingredients in large bowl. add fennel and toss to coat. season to taste with salt. (can be made 4 hours ahead. cover and chill.) toss again before serving. this simple side dish from. Preparation. step 1. whisk 3 tablespoons olive oil, lemon juice and minced shallot to blend in small bowl. season dressing to taste with salt and pepper.