Radicchio & Fennel Salad
|Italian black olives/Greek black olives||11|
|Olive oil||60 Milliliter (1/4 Cup)|
|Fresh lemon juice||15 Milliliter (1 Tablespoon)|
|Flat anchovy fillets/1/2 teaspoon anchovy paste||1|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
|Pepper||2 Pinch (1 Large Pinch)|
|Sugar||2 Pinch (1 Large Pinch)|
|Fennel bulb||1 (Fresh Bulb)|
|Head of radicchio||1|
For dressing: Pit 3 of the olives; discard pits.
Place pitted olives, the oil, lemon juice and anchovy in blender or food processor; process 5 seconds.
Add salt, pepper and sugar; process until olives are finely chopped, about 5 seconds longer.
Cut off and discard fennel stalks.
Cut off and discard root end at base of fennel bulb and any discolored parts of bulb.
Cut fennel bulb lengthwise into 8 wedges; separate segments of each wedge.
Separate radicchio leaves; rinse thoroughly in large basin of water.
Arrange radicchio leaves, fennel and remaining olives on serving plate.
Spoon dressing over salad.