Fennel and Radicchio Salad with Olive VinaigretteChris Gentile
This crisp, colorful salad is a refreshing accompaniment to any meal, whether you serve it after, before, or with the main course. The slightly sweet nature of fennel pairs well with radicchio's mild bitterness. The lemony olive vinaigrette and herbs keep the salad vibrant.
Recipe information
Total Time
15 minutes
Yield
Makes 2 servings
Ingredients
2
teaspoons Dijon mustard
2
teaspoons lemon juice
3
tablespoons extra-virgin olive oil
1
/4 cup chopped pitted Kalamata olives
1
medium fennel bulb (3/4 pound)
4
ounces radicchio or Treviso, leaves torn into smaller pieces
1
/4 cup basil leaves, torn if large
1
tablespoon chopped chives (optional)
Special Equipment
Mandoline or other adjustable blade slicer
Need to make a substitution?
Preparation
Step 1
Whisk together, mustard, lemon juice, oil, and 1/8 teaspoon pepper in a large bowl until well blended. Stir in olives.
Step 2
Trim fennel bulb and remove tough outer layer. Halve bulb lengthwise, then thinly slice lengthwise using mandoline.
Step 3
Add fennel, radicchio, basil, and chives to vinaigrette in bowl and gently toss until evenly coated. Season with salt and pepper.