Radicchio Slaw

1. 1

   Prepare the dressing by placing the fennel seeds in a small saute pan over low heat.

2. 2

   Toast, tossing occasionally, about 2 to 3 minutes, or until lightly browned.

3. 3

   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.

4. 4

   In a saucepan, place the honey, cider vinegar, salt and pepper, and toasted fennel seeds.

5. 5

   Bring to a boil, stirring well.

6. 6

   Remove from heat.

7. 7

   Whisk in olive oil and season, to taste.

8. 8

   Place the romaine, radicchio, cabbage, and watercress in a large serving bowl.

9. 9

   Add warm dressing and toss well.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.