Follow these steps for perfect results
fennel seeds
toasted, crushed
honey
cider vinegar
salt
gray
black pepper
freshly ground
extra-virgin olive oil
romaine lettuce hearts
torn
radicchio
torn
cabbage
shredded
watercress
trimmed
Place fennel seeds in a small saute pan over low heat.
Toast fennel seeds, tossing occasionally, for 2-3 minutes until lightly browned.
Crush the toasted fennel seeds.
In a saucepan, combine honey, cider vinegar, salt, pepper, and toasted fennel seeds.
Bring mixture to a boil, stirring well.
Remove from heat.
Whisk in olive oil and season to taste.
In a large serving bowl, combine romaine lettuce, radicchio, cabbage, and watercress.
Add warm dressing to the salad.
Toss well to coat.
Serve immediately.
Expert advice for the best results
Toss the salad right before serving to prevent wilting.
Adjust the amount of honey to your preference for sweetness.
Toast fennel seeds until fragrant, but not burned.
Everything you need to know before you start
10 minutes
Dressing can be made ahead.
Garnish with extra fennel seeds and a drizzle of olive oil.
Serve as a side dish with grilled meats or vegetables.
Pair with a light vinaigrette dressing.
Light and crisp to balance the bitterness.
Discover the story behind this recipe
Celebrates fresh, seasonal produce.
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