Ingredients
- 1 Medium head radicchio, cored and thinly sliced
- 1 bunch large fennel bulb, thinly sliced with a mandoline
- 1 large, crisp sweet red apple, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 teaspoon dijon mustard
- 1 shallot, finely minced
- 1 pinch salt
- Freshly ground black pepper, to taste
- 1/4 cup extra virgin olive oil
- 1/3 cup chopped pecans, toasted
FENNEL, RADICCHIO & APPLE SALAD
Method
- Combine the radicchio, fennel and apple in a large bowl
- In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper
- Gradually whisk in the olive oil, then pour half of dressing over vegetables and stir to combine
- Taste, and gradually add more dressing until it’s to your liking
- Garnish with reserved fennel fronds and pecans
Comments
Thank you to John and Heather Preedy for supporting this demonstration.
