Beet & Fennel Insalata Cruda
Serves 8 to 10 people
3 medium to large red beets
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
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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Fennel is a delicious and versatile vegetable, but it can be confusing when you first work with it. The bulb, stems and fronds are all edible, so make sure to use everything! Chef Anthony Sasso of Casa Mono shows you how to get the most out of your “finocchio.”
Put your fennel prepping skills to the test with this recipe!!
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