Fennel, Olive and Radicchio Salad
Makes 4 servings
|11||Italian- or Greek-style black olives, divided|
|1/4||cup extra-virgin olive oil|
|1||tablespoon lemon juice|
|1||flat anchovy fillet or 1/2 teaspoon anchovy paste|
|Dash black pepper|
|Fennel tops for garnish|
*Radicchio, a tart red chicory, is available in large supermarkets and specialty food shops. If it is not available, 2 heads of Belgian endive can be substituted. Although it does not provide the dramatic red color, it will provide a similar texture, and its slightly bitter flavor will go well with the robust dressing and the sweet anise flavor of fennel.
- For dressing, cut 3 olives in half; remove and discard pits. Place pitted olives, oil, lemon juice and anchovy in food processor or blender; process 5 seconds. Add salt, pepper and sugar; process until olives are finely chopped, about 5 seconds more. Set aside.
- Cut off and discard fennel stalks. Cut off and discard root end of bulb and any discolored parts of bulb. Cut fennel bulb lengthwise into 8 wedges; separate each wedge into segments.
- Separate radicchio leaves; rinse thoroughly under running water. Drain well.
- Arrange radicchio leaves, fennel and remaining olives on serving plate. Spoon dressing over salad. Garnish, if desired. Serve immediately.
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