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A MARIO BATALI RECIPE

Beet & Fennel Insalata Cruda

Molto Batali December_03_17_2011_4


Ingredients

Serves 8 to 10 people

3 medium to large red beets

2 fennel bulbs, ribs and fronds saved for another day, bulbs shaved paper thin on a mandolin

1 red onion, chopped into 1/8 inch dice

10 radishes, cut into julienne

½ small head Savoy cabbage, cored and thinly shredded

6 scallions, whites and about 2 inches of the greens sliced super-thin on the diagonal

2 tablespoons Dijon mustard

¼ cup red wine vinegar

2 tablespoons honey

½ cup extra virgin olive oil

3 tablespoons chopped fresh dill leaves

2 tablespoons whole celery seeds

2 tablespoons whole mustard seeds

Salt and freshly ground black pepper

Directions

Peel the beets and then grate them on the large holes of a box grater. Place the beets in a large bowl, and add the fennel, onions, radishes, cabbage, and scallions. Toss with your hands to mix.

 

In a medium bowl, make the vinaigrette by whisking the mustard, vinegar, and honey together. Then add the olive oil in a thin stream, whisking to form a light emulsion. Add the dill, celery seeds, and mustard seeds and stir well.

 

Pour the vinaigrette over the cabbage mixture, and toss gently for 3 minutes to mix well. Season with salt and pepper to taste and stir again. Serve immediately or cover and chill for as long as overnight.

 

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