Tuscan Slaw from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephanie Lyness
Combine the cabbage, carrots, radicchio, fennel, tarragon, and jalapeño pepper in a large bowl. In a small bowl, whisk together the vinegar and olive oil to cre
Ingredients
- 450 grams (1 pound) savoy cabbage, julienned
- 75 grams (3 ounces) carrot, grated
- 170 grams (6 ounces) radicchio, julienned
- Coarse salt and freshly ground black pepper
- 45 milliliters (3 tablespoons) extra-virgin olive oil
- 2½ grams (1 tablespoon) chopped fresh tarragon
- 75 grams (⅔ cup) thinly sliced fennel bulbs
- 15 milliliters (1 tablespoon) red wine vinegar
- 5 grams (1 tablespoon) finely chopped jalapeño pepper (seeds removed)
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