Ingredients:
1 medium head radicchio
½ head Savoy or regular cabbage
ice water
½ bunch kale or chard
Dressing:
2 teaspoons fennel seeds
3 tablespoons honey
3 tablespoons champagne vinegar ( or any light vinegar)
½ cup olive oil
sea salt and freshly ground pepper
Directions:
1. Cut the radicchio into 4 wedges through the core then remove the core. Slice the leaves in 1/8-inch ribbons. Halve the cabbage through the core, remove the core and slice like the radicchio. Put the radicchio and cabbage in a large bowl, cover with ice water and soak for 20 minutes. Drain and repeat. Drain again, pat dry, and set aside. Trim thick stems from the kale or chard and set aside.
2. Make the Dressing: Toast the fennel seeds in a small skillet over moderately low heat unto fragrant and lightly colored, 3-5 minutes. Let cool, then crush the seeds in a mortar and pestle or grind in a spice grinder.
3. Combine the honey, vinegar, and ground fennel in a small saucepan. Bring to a boil, stirring until the honey dissolves. Remove from the heat and whisk in the olive oil. Season with salt and pepper.
4. Toss the radicchio, cabbage, chard or kale in a large bowl. Add enough warm dressing to coat the salad; you may not need it all. Toss well then taste and adjust the seasoning. Serve immediately.