My F&W
quick save (...)

Radicchio-and-Fennel Slaw

  • ACTIVE: 40 MIN
  1. 1/3 cup salted roasted pistachios
  2. 3 medium fennel bulbs—halved lengthwise, cored and very thinly sliced
  3. 3 medium heads radicchio—quartered, cored and very thinly sliced
  4. 1/4 cup chopped flat-leaf parsley
  5. 2 tablespoons chopped jalapeño
  6. 1 tablespoon finely grated lemon zest
  7. 1/4 cup fresh lemon juice
  8. 1 teaspoon honey
  9. 1/3 cup canola oil
  10. 1 teaspoon kosher salt
  11. Freshly ground black pepper
  1. Preheat the oven to 350°. Spread the pistachios in a pie pan and toast in the oven for 5 minutes, until fragrant. Transfer to a bowl and let cool, then coarsely chop.
  2. In a large bowl, toss the fennel and radicchio. Add the parsley, jalapeño and lemon zest and toss again. In a small bowl, whisk the lemon juice with the honey until the honey is dissolved, then whisk in the oil. Pour the dressing over the salad. Add the pistachios and salt, season with pepper and toss well. Let the slaw stand at room temperature for 15 minutes for the flavors to meld before serving.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.