Mario Batali: Beet and Fennel Insalata Cruda
2 tablespoons whole celery seeds
2 tablespoons whole mustard seeds
Salt and freshly ground black pepper
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, onion, 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 light emulsion. 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.
(Mario Batali is the award-winning chef behind twenty-four restaurants including Eataly, DelPosto, and his flagship Greenwich Village enoteca, Babbo.)
