Radicchio, Fennel & Pear Salad

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Radicchio, Fennel & Pear Salad

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Ingredients

Adjust Servings:
1 head Radicchio
2-3 Belgian endives
Fennel Bulb
1 cup Parmesan Cheese grated
3 tablespoons Fennel Fronds chopped
1/2 teaspoon Mustard
3 teaspoons Onion minced
2 teaspoons Lemon Juice
1 teaspoon Salt
1 teaspoon Sugar
1/3 cup Olive Oil
Features:
    Cuisine:

    A sharp, mustardy vinaigrette brings this lovely tangle of mixed greens together.

    • 10 mins
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Steps

    1
    Done

    Slice the head of radicchio about 1/2 inch thick crosswise.

    Cut the Belgian endives into 1/2-inch thick slices.

    2
    Done

    Remove the fennel stalks and fronds and set them aside. Cut the fennel bulb into thin slices.

    3
    Done

    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.

    4
    Done

    Toss all of the sliced veggies with the grated parmesan in a large mixing bowl.

    Pour the vinaigrette over the vegetables.

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    Fish Pie
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