Fennel Slaw Salad

By á-174942

Ingredients

• 2 tablespoons golden raisins
• 1 Navel orange juiced
• 2 tablespoons hot water - (to 3)
• 2 fresh fennel bulbs trimmed of tops and fronds, cored and thinly sliced lengthwise
• 1 medium raddichio head shredded
• 4 scallions thinly sliced on
• an angle
• 1 handful flat-leaf parsley leaves chopped
• 3 tablespoons pine nuts toasted
• 2 tablespoons balsamic vinegar
• 3 tablespoons extra-virgin olive oil to coat (3 turns around bowl in a slow stream)
• Coarse salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Place raisins in a small dish cover with the juice of the orange and 2 to 3 tablespoons hot water. Plump and soften the raisins for 5 minutes.

Combine fennel, raddichio, scallions, and parsley in a bowl. Add plumped raisins in juice and the pine nuts to the salad and toss with balsamic vinegar and extra-virgin olive oil to lightly coat the slaw. Season salad with coarse salt and pepper, to your taste.

This recipe yields 4 servings.