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Radicchio & Fennel Salad

creative.chef's picture
Ingredients
  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
Directions

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.
Reserve.
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.
Drain well.
Arrange radicchio leaves, fennel and remaining olives on serving plate.
Spoon dressing over salad.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Seafood

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