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.
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.
Main Ingredients: red beets, fennel bulbs, onion, mustard seeds
Course: Vegetable, Salad