Radicchiofennelslawrachaelray Recipes

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RADICCHIO FENNEL SLAW - RACHAEL RAY

Make and share this Radicchio Fennel Slaw - Rachael Ray recipe from Food.com.

Provided by Julesong

Categories     Oranges

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11



Radicchio Fennel Slaw - Rachael Ray image

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

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

FENNEL-RADICCHIO SALAD

Categories     Salad     Leafy Green     Olive     Vegetable     Appetizer     Side     No-Cook     Picnic     Valentine's Day     Low Cal     Fennel     Winter     Shower     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 Servings

Number Of Ingredients 6



Fennel-Radicchio Salad image

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.

3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 shallot, minced
1 small fresh fennel bulb, trimmed, cut vertically into thin slices
1 1/2 cups bite-size pieces radicchio
3 tablespoons sliced pitted black olives

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