Fennel Slaw Salad

Recipe Ingredients

2 tablespoons	30ml	Golden raisins
1		Navel orange - juiced
2 tablespoons	30ml	Hot water - (to 3)
2		Fresh fennel bulbs - trimmed of tops and
		Fronds, cored and thinly sliced lengthwise
1		Raddichio head - shredded (medium)
4		Scallions - thinly sliced on
		An angle
1		Handful flat-leaf parsley leaves - chopped
3 tablespoons	45ml	Pine nuts - toasted
2 tablespoons	30ml	Balsamic vinegar
3 tablespoons	45ml	Extra-virgin olive oil - to coat
		= (3 turns around bowl in a slow stream)
		Coarse salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B29) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.