Radicchio Slaw Recipes

Steps:

• 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.

Steps:

• Whisk together the vinegar, ginger, sugar and soy sauce in a small bowl and season with salt and pepper. Slowly whisk in the canola oil until emulsified.
• Combine the green onions, mango, radicchio and cabbage in a large bowl. Add the dressing and toss until completely combined. Cover and refrigerate for at least 30 minutes before serving.

Steps:

• Put Romaine hearts and radicchio in a bowl of ice water, soak for 20 minutes, and drain. Add more fresh water and soak for an additional 20 minutes (this removes bitterness). Drain, dry and set aside.
• For the dressing:
• Place 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 in a mortar and pestle or seal in a plastic bag and roll with a rolling pin.
• In a saucepan, place the honey, champagne vinegar and toasted fennel seeds. Bring to a boil, stirring well. Remove from heat. Whisk in olive oil and season with salt and pepper.
• Place the radicchio, cabbage and watercress into a bowl. Add dressing while warm and toss well. Serve immediately.

Steps:

• In a large bowl, combine vinegar and sugar; stir to dissolve sugar. Whisk in oil, and season with salt and pepper.
• Add radicchio, scallions, and celery seed to bowl. Toss to combine, and let stand 10 minutes to soften. Toss again, and serve.

Steps:

• Whisk together 2 cups of the chickpea flour, 2 1/2 cups warm water and 1 teaspoon salt in a medium saucepan over medium-high heat until it forms a thick paste, using a rubber spatula as it thickens to pull the mixture from the edges of the pot, 3 to 4 minutes. Turn off the heat, mix in the parsley and let cool for 5 minutes.
• Take a heaping scoop of the mixture using a greased 1/3 cup dry measuring cup. Rub a small amount of oil on your hands (this will help keep your hands from getting sticky) and form a patty that matches the size of your sandwich bun, about 4 inches. Repeat to make 6 patties total. Place on a small baking sheet or plate and refrigerate for 1 hour.
• Meanwhile, whisk together the mayonnaise, sour cream, 1/4 cup water, chives, 1/2 teaspoon onion powder, garlic powder, garlic and lemon zest and juice in a medium bowl. Season with salt and pepper. Add three-quarters of the dressing to a large bowl with the slaw mix and radicchio and toss to combine.
• Combine the brown sugar, cayenne, dry mustard, smoked paprika and the remaining 1 teaspoon of onion powder in a small metal bowl. Set aside.
• Set up a standard breading station by placing the remaining 1/3 cup chickpea flour, panko and eggs in 3 separate shallow bowls.
• Set a wire rack inside a rimmed baking sheet. Heat about 4 inches of oil in a large Dutch oven or pot until a deep-fry thermometer inserted in the oil reaches 350 degrees F. Working in batches, coat 2 to 3 patties in the chickpea flour, then the eggs, then the panko. Place the patties in the oil and cook, flipping halfway, until golden brown, about 3 minutes total. Remove the patties to the prepared rack and season with salt. Repeat with the remaining patties.
• Use a metal ladle to transfer 1/4 cup of the hot oil to the bowl with the spices and gently stir together to toast the spices (can you smell the goodness?). Brush the oil onto both sides of the patties. Top each patty with a slice of cheese.
• Spread the remaining dressing on the top and bottom buns. Place a cheesy chickpea patty on each bottom bun, followed by the slaw and the top bun. Serve.

Steps:

• Whisk together honey, vinegar, and salt in a small bowl. Add oil in a slow, steady stream, whisking until well blended. Season with pepper. Toss together cabbage and radicchio in a large bowl. Add dressing; toss to combine. Cover, and refrigerate at least 5 minutes. Just before serving, toss again.

Steps:

• In a large mixing bowl, toss all the ingredients together. Serve chilled.

Steps:

• Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Working in batches, add cauliflower, and cook for 1 minute. Using a slotted spoon, transfer to ice-water bath. Let cool. Transfer to a large bowl.
• Return water to a boil. Working in batches, add beans, and cook until they start to turn bright green, about 30 seconds. Using a slotted spoon, transfer to ice-water bath. Let cool. Thinly slice beans on the bias. Transfer to large bowl, and add radicchio.
• In a blender, process anchovies, lemon zest and juice, mustard, and garlic until smooth. With machine running, pour in oil in a slow, steady stream, blending until emulsified. Season with salt and pepper.
• Pour dressing over vegetables. Stir in grated Parmesan. Season with salt and pepper. Let stand for at least 10 minutes. Garnish with shaved Parmesan.