Radicchio & Fennel Salad

Ingredients

1 tablespoon balsamic vinegar
1 tablespoon defatted reduced sodium chicken stock
2 teaspoons olive oil, preferably extra virgin
1 teaspoon Dijon mustard
freshly ground black pepper to taste
1 head radicchio

Preparation

1
In a small bowl, whisk together vinegar, chicken stock, olive oil, mustard, salt and pepper. (The dressing can be made ahead and stored, covered in the refrigerator for up to 2 days.)
2
Trim stalks, stems and tough outer layer from fennel. Cut in half lengthwise, cut out core and slice the fennel thinly. Place in a bowl and cover with cold water. Let soak for about 10 minutes. Drain and place in a salad bowl. Wash radicchio and cut into thin julienne strips. Add to the fennel. Drizzle the dressing over the salad and toss. Serves 6.

Tools

Yield:

1.0 servings

Added:

December 5, 2009

Creator:

Anonymous

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