Radicchio Slaw

[Guest guest]

Radicchio Slaw

 

2 to 3 Romaine lettuce hearts, torn apart or sliced*

2 to 3 medium heads raddichio, torn apart or sliced

1 large head cabbage, shredded

2 tsp. fennel seeds

3 TB honey

3 TB Champagne or white wine vinegar

1/2 cup extra virgin olive oil

Salt and ground black pepper

1 bunch watercress, trimmed of large stems

 

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

and drain.

Add more fresh water and soak for an additional 20 minutes (this removes bit

terness). Drain,

dry and set aside.

 

For the dressing:

Place 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 in a

mortar and pestle

or seal in a plastic bag and roll with a rolling pin.

 

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

Bring to a boil,

stirring well. Remove from heat. Whisk in olive oil and season with salt and

pepper.

 

Place the radicchio, cabbage and watercress into a bowl. Add dressing while

warm and toss well.

 

Serve immediately.

 

Yield:  8 servings.

 

*Discard dark green outer leaves or use them to line the large salad bowl.