Ingredients
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1 head Radicchio
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2-3 Belgian endives
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Fennel Bulb
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1 cup Parmesan Cheesegrated
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3 tablespoons Fennel Frondschopped
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1/2 teaspoon Mustard
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3 teaspoons Onionminced
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2 teaspoons Lemon Juice
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1 teaspoon Salt
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1 teaspoon Sugar
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1/3 cup Olive Oil
Directions
Steps
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1
Done
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Slice the head of radicchio about 1/2 inch thick crosswise. Cut the Belgian endives into 1/2-inch thick slices. |
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2
Done
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Remove the fennel stalks and fronds and set them aside. Cut the fennel bulb into thin slices. |
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3
Done
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To make the vinaigrette; put the fennel fronds, mustard, onion, lemon juice, salt and sugar into the bowl of a blender. Blend them, add olive oil and blend until smooth. |
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4
Done
|
Toss all of the sliced veggies with the grated parmesan in a large mixing bowl. Pour the vinaigrette over the vegetables. |
