Radicchio Slaw

Ingredients

• 1 large head cabbage shredded
• 3 tablespoons cider vinegar 
• 2 teaspoons fennel seeds 
• 3 tablespoons honey 
• 0.5 cup olive oil extra-virgin
• 2 medium heads radicchio thinly 
• 2  to 3 romaine lettuce hearts 
• 8 servings gray salt and pepper black freshly ground
• 1 bunch watercress trimmed

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• ziploc bags
• rolling pin
• mortar and pestle

Directions

1. 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.
2. In a saucepan, place the honey, cider vinegar, salt and pepper, and toasted fennel seeds. Bring to a boil, stirring well.
3. Remove from heat.
4. Whisk in olive oil and season, to taste.
5. Place the romaine, radicchio, cabbage, and watercress in a large serving bowl.
6. Add warm dressing and toss well.
7. Serve immediately.