Fennel and Radicchio Slaw with Blood Oranges
A tasty slaw with shaved fennel, radicchio and orange sections tossed in an citrusy vinaigrette.
- 1 fennel bulb
- 1/2 head radicchio
- 2 blood oranges
- 2 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 small shallot
- 1/4 cup olive oil
- salt and pepper
- Pinch the fronds from the fennel and set aside
- Core and trim the fennel bulb and slice as thin as possible. A mandolin works great for this
- Slice the radicchio this also and toss with the fennel
- Peel the oranges, cut lengthwise in to two halves, then twice more lengthwise for each half to make wedges, then two crosswise cuts for each wedge to make bite-size pieces
- Mix vinegar, honey, minced shallot and salt and pepper in a bowl
- Whisk the vinegar mixture constantly while drizzling in the olive oil
- Chop fennel fronds and add to the viniagrette.
- Toss orange pieces, fennel and radicchio with the vinaigrette.
- Ahh! insert this as step 5.5: zest the two oranges and add to the vinegar mixture