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Fennel-Radicchio Salad

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  • 3 tb Olive oil
  • 1 tb Fresh lemon juice
  • 1 Shallot; minced
  • 1 sm Fresh fennel bulb; trimmed, cut vertically into thin slices
  • 1 1/2 c Bite-size pieces radicchio
  • 3 tb Sliced pitted black olives


Whisk 3 tablespoons olive oil, lemon juice and minced shallot to blend in small bowl. Season dressing to taste with salt and pepper.
Toss fennel and radicchio with dressing in medium bowl. Divide salad between 2 plates. Garnish with sliced olives and serve.
Makes 2 Servings.
Bon Appetit January 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.