Tuscan Slaw

• 450 grams (1 pound) savoy cabbage, julienned
• 75 grams (3

Combine the cabbage, carrots, radicchio, fennel, tarragon, and jalapeño pepper in a large bowl.

In a small bowl, whisk together the vinegar and olive oil to create an emulsification. Season to taste with salt and pepper. Just before serving, pour the vinaigrette over the slaw ingredients and toss to coat. Serve with the chicken.