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Radicchio, Fennel and Proscuitto Salad
From Food52.com; this salad would also come together great if both veggies were grilled and then cut into small pieces. Also, this basic dressing is my go-to for so many salads.
1 head Radicchio
1 large bulb Fennel
1/3 cup Parmigiano-Reggiano shavings
1/4 pound Proscuitto
1/4 cup Balsamic Vinegar (use white if you have it)
3/4 cup Olive Oil
1 teaspoon Dijon Mustard
pinch Sugar
1 small Shallot Minced - or an Anchor Run scallion, thinly sliced
Kosher Salt & Freshly Ground Black Pepper to Taste
Core and slice the fennel as thinly as possible - if you have a mandoline, use it for this. Core and half the radicchio; slice into tagliatelle sized ribbons. Cut the proscuitto the same size as the radicchio. Mix vinegar, mustard, sugar, shallot or scallion, and salt & pepper together. Slowly whisk in olive oil or put all ingredients in a container with a tight fitting lid and shake to emulsify. Shave Parmigiano-Reggiano with a vegetable peeler and combine with radicchio, fennel, and proscuitto. Mix salad with enough of the vinaigrette to adequately dress. Let sit in refrigerator for 30 minutes, then serve.