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.