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Fennel and Radicchio Salad with Olive Oil Vinaigrette

28 May

The slightly sweet nature of fennel pairs well with radicchio’s mild bitterness. The lemony olive oil vinaigrette and herbs keep the salad vibrant.

Makes 2 large servings

2 Tsp. Dijon mustard
2 tsp. lemon juice
3 Tbs. olive oil
1/4 c. pitted kalamata olives,
1 medium fennel bulb
1 radicchio, leaves torn into small pieces
1/4 c. basil leaves, torn, if large
1 Tbs. chopped chives (optional)

1. Whisk together mustard, lemon juice, and 1/8 tsp. pepper in a large bowl until well blended.

2. Trim the fennel bulb and remove tough outer layer. Halve the bulb lengthwise, then thinly slice (can use a mandoline for super thin slices).

3. Add fennel, radicchio, basil, and chives to vinaigrette in a bowl and gently toss until evenly coated. Season with sea salt and pepper.

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