Directions

1. In a large bowl, combine the cabbage, fennel, radicchio and cheese and set aside.
2. In a food processor, purée the basil, garlic and lemon zest.
3. With the machine running, pour in the oil in a thin, steady stream. Add the mayonnaise at the very end.
4. Transfer to a bowl, season with salt and pepper, and thin, if necessary, with lemon juice.
5. Pour the dressing over the vegetable-cheese mixture and toss well.
6. Place one whole radicchio leaf on each individual salad plate and top with coleslaw.