RADICCHIO FENNEL SLAW - RACHAEL RAY

Radicchio Fennel Slaw - Rachael Ray image

Provided by Julesong

Categories Oranges

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

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2 tablespoons golden raisins
1 navel orange, juice of
3 tablespoons hot water
2 fresh fennel bulbs, trimmed of tops and fronds, cored and thinly sliced lengthwise
1 head radicchio, shredded
4 scallions, thinly sliced on an angle
1/3 cup chopped flat leaf parsley
3 tablespoons toasted pine nuts
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 190.7, Fat 14.8, SaturatedFat 1.7, Sodium 67.2, Carbohydrate 14.9, Fiber 4.6, Sugar 3.7, Protein 2.9