Fennel and Radicchio Slaw

Fennel has a natural sweetness that often needs a balance, and radicchio has a light bitterness that requires something sweet to take the edge off. This slaw is easy to throw together and gets better as it marinates, and is cool and refreshing next to anything you might want to throw on a grill. The dill requires restraint - you want just enough for the slaw to taste fresh, but not pickled. If radicchio is unavailable, an equivalent amount of shaved red cabbage will work.

1. 4 cups very thinly sliced/shredded fennel, from 2 medium bulbs

2. 3 cups very thinly sliced/shredded radicchio, from ½ of a medium or 1 small head

3. 1 heaping Tbsp chopped fresh dill

4. ¼ cup rice wine vinegar, or try West Maquoit Vinegar Works’ maple vinegar

5. ¼ cup grapeseed, sunflower seed or squash seed oil (Fiore has a great butternut seed)

6. 1 Tbsp maple syrup

7. ¾ tsp sea salt

8. Fresh cracked black pepper, to taste

Combine all ingredients in a large mixing bowl and mix thoroughly. Cover and refrigerate at least an hour before serving. Gently toss before serving.