Radicchio-Fennel Slaw with Nectarines

Radicchio-Fennel Slaw with Nectarines
  • Prep Time
  • 6Servings


  • 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


In a large bowl, combine the buttermilk, sour cream, shallot, vinegar and honey; season with salt and pepper. Whisk in the EVOO.

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.