Fennel Olive and Radicchio Salad

Fennel, Olive and Radicchio Salad

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
1/4 teaspoon salt
Dash black pepper
Pinch sugar
1 fennel bulb
1 head radicchio*
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.


  1. 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.
  2. 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.
  3. Separate radicchio leaves; rinse thoroughly under running water. Drain well.
  4. Arrange radicchio leaves, fennel and remaining olives on serving plate. Spoon dressing over salad. Garnish, if desired. Serve immediately.

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