- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons finely chopped or grated fresh ginger
- Salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 2 heads radicchio (about pound total), cored and very thinly sliced
- 1 medium fennel bulb (about 8 ounces), cored and very thinly sliced
- 2 heads endive (8 ounces total), cored and very thinly sliced
- 1 red or green tart apple, such as Granny Smith or Macoun, cut into ¼-inch sticks
- ¼ cup chopped scallions (green and white parts)
- Make the vinaigrette: Whisk the lemon juice, mustard, and ginger together in a small bowl, and season with salt and pepper to taste. Add the oil in a slow, steady stream while whisking, and whisk until emulsified. Season to taste as needed, and set aside.
- Place the slaw ingredients in a large bowl. Just before serving, drizzle the dressing over the vegetables, and stir to coat. Serve immediately.