Mario Batali's Beet and Fennel Insalata Cruda
A Light Refreshing Salad
This is a light and refreshing starter to Christmas dinner. The vinegar adds acidity to the beets and fennel.
Ingredients
Cooking Directions
Peel the beets and then grate them on the large holes of a box grater. Place the beets in a large bowl, and add the fennel, onions, radishes, cabbage, and scallions. Toss with your hands to mix.
In a medium bowl, whisk the mustard, vinegar, and honey together. Then add the olive oil in a thin stream, whisking to form a lightemulsion. Add the dill, celery seeds, and mustard seeds and stir well.
Pour the vinaigrette over the cabbage mixture, and toss gently for 3 minutes to mix well. Season with salt and pepper to taste and stir again. Serve immediately or cover and chill for as long as overnight.
Serves 8 to 10 as a side dish.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe courtesy Mario Batali.
Recipe Summary
Main Ingredients: red beets, fennel bulbs, onion, mustard seeds
