Fennel and Radicchio Salad with Olive Vinaigrette
Makes2 servings
- Active time: 15 min
Total time: 15 min
Published in Gourmet Live
02.09.11
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)
EQUIPMENT:
-
mandoline or other adjustable blade slicer
INSTRUCTIONS:
-
Whisk together, mustard, lemon juice, oil, and 1/8 teaspoon pepper in a large bowl until well blended. Stir in olives.
-
Trim fennel bulb and remove tough outer layer. Halve bulb lengthwise, then thinly slice lengthwise using mandoline.
-
Add fennel, radicchio, basil, and chives to vinaigrette in bowl and gently toss until evenly coated. Season with salt and pepper.
COOKS’ NOTES:
-
Vinaigrette can be made 1 day ahead (excluding olives) and kept chilled in an airtight container. Stir in olives when ready to use and re-season, if necessary, with more lemon juice, salt, and pepper. (Olives can be chopped ahead and kept in a separate container.)
-
If you prefer green olives, feel free to substitute them (the dressing will be just as tasty).
-
The radicchio and basil can be washed, spun dry, and prepared the night before and chilled in a sealable plastic bag lined with a dampened paper towel. Wash chives separately and pat dry; chop chives and keep chilled in a separate container.
-
The fennel can be sliced 3 hours ahead and kept chilled in a sealable plastic bag lined with a dampened paper towel.
Pinterest
