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Fennel Slaw Salad
By Chef Rachel Ray

Fennel Slaw Salad


2 tablespoons Flame Seedless Raisins (a palm full)
1 Organic Navel Oranges juice freshly squeezed
2 tablespoons Hot Water
2 bulbs Fennel trimmed of tops and fronds cored and thinly sliced lengthwise
1 head Radicchio (medium size) shredded
4 Scallions thinly sliced on an angle
1 handful Italian Parsley chopped
3 tablespoons Pine Nuts lightly toasted
2 tablespoons Balsamic Vinegar
3 tablespoons Extra Virgin Olive Oil
Salt and Fresh Ground Black Pepper


Place raisins in a small dish, cover with the orange juice and 2-3 tablespoons hot water.

Plump and soften the raisins, 5 minutes.

Combine fennel, radicchio, scallions, and parsley in a bowl.

Add plumped raisins in juice and the pine nuts to the slaw and toss with balsamic vinegar and olive oil to lightly coat.

Season with coarse salt and pepper to taste.