Savoy Cabbage And Radicchio Slaw With Blood Orange Dressing 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 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:

• Quarter and core cabbage, reserving outer leaves for presentation. Roughly chop cabbage and rinse in a salad spinner.
• Transfer cabbage to a large bowl. Add carrots and red onion.
• Mix together mayonnaise, balsamic vinegar, sugar, salt, and white pepper. Pour over the slaw mixture and mix until well combined. Cover and refrigerate until chilled, at least 2 hours.
• Arrange reserved cabbage leaves on a platter with chilled slaw on top.

Steps:

• Whisk juice, vinegar, and honey in bowl. Whisk in oil, then mayonnaise and shallot. Season with salt and pepper. Pour into jar with lid; chill 2 hours.
• Place cabbage, radicchio, and bell pepper in large bowl.
• Just before serving, shake dressing well and pour over vegetables; toss. Season with salt and pepper. Sprinkle with cranberries.