Radicchio Slaw

1. 1

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

2. 2

   Add more fresh water and soak for an additional 20 minutes (this removes bitterness).

3. 3

   Drain, dry and set aside.

4. 4

   For the dressing:

5. 5

   Place the fennel seeds in a small saute pan over low heat.

6. 6

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

7. 7

   Crush the toasted seeds in a mortar and pestle or seal in a plastic bag and roll with a rolling pin.

8. 8

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

9. 9

   Bring to a boil, stirring well.

10. 10

    Remove from heat.

11. 11

    Whisk in olive oil and season with salt and pepper.

12. 12

    Place the radicchio, cabbage and watercress into a bowl.

13. 13

    Add dressing while warm and toss well.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.