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Fennel Slaw Salad |
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Fennel Slaw Salad - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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40 ml
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golden raisins |
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1
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Navel orange juiced |
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40 ml
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hot water - (to 3) |
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2
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fresh fennel bulbs trimmed of tops and |
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fronds, cored and thinly sliced lengthwise |
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1 med
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raddichio head shredded |
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4
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scallions thinly sliced on |
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an angle |
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1 handf
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flat-leaf parsley leaves chopped |
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60 ml
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pine nuts toasted |
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40 ml
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balsamic vinegar |
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60 ml
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extra-virgin olive oil to coat |
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(3 turns around bowl in a slow stream) |
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Coarse salt to taste |
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Freshly-ground black pepper to taste |
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| Method: |
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.
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