Radicchio Fennel Slaw Rachael Ray Food

RADICCHIO FENNEL SLAW - RACHAEL RAY

Steps:

• In a small bowl combine the raisins, navel orange juice, and hot water; let sit for 5 minutes.
• In another large bowl toss together the fennel, radicchio, scallions, and parsley.
• Add the plumped raisins (along with the liquid) and pine nuts, toss, then add the vinegar and oil and toss to coat.
• Season to taste with salt and pepper, and serve.

FENNEL SLAW SALAD

Steps:

• 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.

FENNEL AND CELERY SLAW

Steps:

• Combine the honey, vinegar and shallot with the lemon juice and whisk in the EVOO. Add the parsley, celery and fennel and toss to coat and combine. Season with salt and pepper. Arrange on a platter and top with the toasted nuts.

GRILLED RADICCHIO SALAD

Steps:

• Preheat a grill pan over high heat. Pour a couple of tablespoons of extra-virgin olive oil into a small dish. Slice radicchio heads into quarters and remove core. Brush quarter heads with oil on both sides and grill wedges 3 minutes or so on each side. Season with salt and pepper. Arrange wedges of grilled radicchio on a platter. Pile sliced beets at the center of the platter. Sprinkle platter with red onion and drizzle salad with balsamic vinegar and oil. Adjust salt and pepper and serve.

FENNEL AND RADICCHIO SALAD WITH ANCHOVY AND EGG

Steps:

• Using a sharp knife or a mandoline, slice fennel crosswise 1/8-inch thick. Place slices in a wide salad bowl, and season with salt and pepper to taste. Add olive oil, lemon juice and zest, and garlic. Toss everything together, coating the fennel well. Taste for salt and adjust. (This can be done up to 30 minutes ahead.)
• Remove and discard any wilted outer leaves of radicchio. Separate tender leaves, tearing large ones into smaller pieces.
• To finish the salad, quarter the eggs. Add radicchio to the salad bowl and sprinkle very lightly with salt. Toss together radicchio and fennel, coating everything well. Garnish with quartered eggs. (Yolks should have a moist center.) Top eggs with the anchovy fillets.

FENNEL-RADICCHIO SALAD

Steps:

• Whisk 3 tablespoons olive oil, lemon juice and minced shallot to blend in small bowl. Season dressing to taste with salt and pepper.
• Toss fennel and radicchio with dressing in medium bowl. Divide salad between 2 plates. Garnish with sliced olives and serve.

ITALIAN RADICCHIO & FENNEL SALAD

Steps:

• Clean the fennel Bulb, cut off the top leaves and the rough bottom.
• Cut the bulb into 1/2" strips.
• Arrange Lettuce, olives and fennel artistically on a serving plate.
• Combine in a blender or food processor the dressing ingredients, blend& process 10 seconds.
• Season with salt and a dash of sugar.
• Pour over the salad& serve.