Radicchio Slaw with Warm Honey Vinaigrette

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Radicchio Slaw with Warm Honey Vinaigrette

2-3 medium heads Radicchio

1 large head Napa cabbage

1 bunch Watercress

2 teaspoons Fennel seeds

3 tablespoons Honey

3 tablespoons Champagne vinegar

1/2 cup extra virgin olive oil

Gray salt to taste

Freshly ground black pepper to taste

1 bunch watercress, trimmed of large stems

 

 

 

 

Cut the raddichio heads in half, through the core.

Remove the core and slice into long strips about

1/8-inch thick. Do the same with the cabbage. Put both

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 bitterness). Drain, dry, and

set aside.

 

For the dressing: Place the fennel seeds in a small

sauti pan over low heat. Toast, tossing occasionally,

about 2-3 minutes, or until lightly browned. Crush the

toasted seeds in a mortar and pestle, or seal in

plastic bag and roll with 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 raddichio, Napa cabbage, and watercress into

a bowl. Add dressing while warm and toss well. Serve

immediately.

 

Serves 6-8

 

Source: NapaStyle by Chef Michael Chiarello

Formatted by Chupa Babi in MC: 07.10.07

 

ChupaNote: if you don't have (or don't use) Champagne

vinegar, Japanese rice vinegar is a nice replacement.

 

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