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V Radicchio, fennel and apple salad
From Food52.com; serves 4; ready in about 30 minutes
1 medium head radicchio, cored and thinly sliced
1 large fennel bulb, thinly sliced with a mandolin
1 large, crisp sweet red apple, thinly sliced
2 Tbsp apple cider vinegar
1 tsp Dijon mustard
1 shallot, finely minced
1 pinch salt
Freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1/3 cup chopped pecans, toasted
Combine the radicchio, fennel and apple in a large bowl. In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper. Gradually whisk in the olive oil, then pour half of dressing over vegetables and stir to combine. Taste, and gradually add more dressing until it’s to your liking. Garnish with parsley leaves if desired and pecans.