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Radicchio-Fennel Slaw with Nectarines

June 2011
Radicchio-Fennel Slaw with Nectarines

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Makes: 6 servings

Prep: 20 mins

  • 1/4 cup buttermilk
  • 1/4 cup sour cream
  • 1/2 shallot, finely chopped
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon honey
  • Salt and pepper
  • 2 tablespoons EVOO
  • 1 large fennel bulb with fronds (about 1 lb.)
  • 1 head  radicchio (8 oz.), shredded
  • 2 nectarines, cut into 1/2-inch cubes
  1. In a large bowl, combine the buttermilk, sour cream, shallot, vinegar and honey; season with salt and pepper. Whisk in the EVOO.
  2. Trim the fennel tops and chop 3 tbsp. of the leaves; discard the remaining tops. Stir the leaves into the dressing. Cut the bulb in half lengthwise and, using a mandoline, shave into thin slices. Add the fennel, radicchio and nectarines to the dressing; toss to coat.