Fennel Slaw Salad
Source of Recipe
Rachel Ray
List of Ingredients
2 tablespoons golden raisins
1 navel orange, juiced
2 tbl. hot water -- (2 to 3)
2 bulbs fresh fennel, trimmed of tops and fronds, cored and thin sliced lengthwise
1 medium head raddichio, shredded
4 scallions, thin sliced on angle
1 handful flat leaf parsley leaves, chopped
3 tablespoons pine nuts, toasted
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
coarse salt and black pepperRecipe
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. Yield: 4 servings
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