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Fennel, Radicchio, and Endive Salad
Fennel, Radicchio, and Endive Salad
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Prep Time:
15 minutes
Total Time:
15 minutes
Crunchy radicchio, Belgian endive, and fennel salad with fennel dressing and Parmesan cheese.
Ingredients:
  • Salad:
  • 1 head radicchio
  • 2 to 3 Belgian endives
  • 1 large fennel bulb
  • 1 cup Parmesan cheese, coarsely grated
  • Dressing:
  • 3 tablespoons fennel fronds, chopped
  • 1/2 teaspoon mustard
  • 2 to 3 teaspoons shallot or onion, minced
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 1/3 cup extra virgin olive oil
Instructions:
  • Prepare the radicchio, endives, and fennel: Slice the radicchio into quarters, then thinly slice each quarter crosswise, discarding the cores. Slice the Belgian endives and fennel bulb into 1/2-inch pieces, discarding the tough cores.
  • Combine the chopped vegetables in a generous bowl with the freshly grated parmesan.
  • Prepare the vinaigrette by adding chopped fennel fronds, mustard, shallot or onion, lemon juice, salt, and sugar into a blender. Pulse to combine, then slowly pour in the olive oil while blending for 30-45 seconds until smooth. Remember to cover the blender opening with your hand to avoid splatters.
  • Drizzle the dressing on the radicchio, endives, and fennel, then mix together gently.

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