| Level: | Intermediate |
| Total: | 24 min |
| Prep: | 18 min |
| Cook: | 6 min |
| Yield: | 8 servings |
Ingredients
- 2 teaspoons fennel seeds
- 3 tablespoons honey
- 3 tablespoons cider vinegar
- Gray salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 2 to 3 romaine lettuce hearts, torn
- 2 to 3 medium heads radicchio, torn
- 1 large head cabbage, shredded
- 1 bunch watercress, trimmed of large stems
Instructions
- Prepare the dressing by placing the fennel seeds in a small saute pan over low heat. Toast, tossing occasionally, about 2 to 3 minutes, or until lightly browned. Crush the toasted seeds with the edge or a pan, in a mortar and pestle, or seal in a plastic bag and roll with a rolling pin.
- In a saucepan, place the honey, cider vinegar, salt and pepper, and toasted fennel seeds. Bring to a boil, stirring well. Remove from heat. Whisk in olive oil and season, to taste.
- Place the romaine, radicchio, cabbage, and watercress in a large serving bowl. Add warm dressing and toss well. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 211 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 6 g |
| Sugar | 13 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 727 mg |
Reviews
At first, I thought this recipe was going to be too subdued for our tastes. Turns out it’s great with sweet bbq foods, and gets better after being dressed for 10-15 minutes. One tip I can give is- I pretty much cut the recipe by more than 1/4 (just 2 of us! and still used 1/2 recipe dressing and it was perfect.
Prepared an impromptu dinner for friends – ancho chile braised short ribs – and I needed a simple side dish. This worked great and the guests even asked for the recipe. This does make quite a lot and so I ended up — prior to dressing the salad, which you do immediately prior to serving, in saving /2 of the lettuces/slaw and using it the next night (I ended up making a new dressing as I used all the dressing for the dinner party). The roasted warm fennel seed dressing is a nice accompaniment to a spicy dish; I think MC suggests it to one of his baby back rib recipes (but I had beef short ribs). Definitely a keeper if you want something slightly different but familiar enough to appeal to the masses.