Fennel and Radicchio Citrus Slaw with Pine Nuts

Fennel and Radicchio Citrus Slaw with Pine Nuts

Anne Milton
September, 2010

1/2 medium red onion, sliced in thin rings
juice of 1 lemon
2 clementines, or 1 small tangerine, zested
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 shallot, minced
2 heads radicchio, shaved thin with very sharp knife
2 bulbs fennel, trimmed and sliced thin
1 cup parsley leaves, chopped
feathery fronds from fennel, chopped
1/4 cup pine nuts (click here to find online)

1. Combine onion and lemon juice and let marinate several hours or overnight in refrigerator.  Drain, reserving juice, and set aside.
2. Combine lemon juice, zest, juice of one of the clementines (or half the tangerine), olive oil, salt, pepper and shallot, and whisk, blend, or shake until emulsified.
3. Pour dressing over radicchio and fennel in serving bowl.  Toss to mix, and let sit, covered, in refrigerator for 2 hours or more to wilt the vegetables. 
4. Add red onion and parsley, and toss to combine.  Add salt to taste, if desired.  Top with feathery fennel fronds.
5. Toast pine nuts in skillet over medium heat, shaking pan frequently, until nuts are lightly browned and sizzling.  Let cool to room temperature.
6. Top with nuts and serve immediately.

Serves 8-10

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