Fennel and Radicchio Salad with Olive Vinaigrette

From the kitchen of Carly

Crisp fennel and bitter radicchio tossed with a briny olive vinaigrette spiked with mustard and lemon. Fresh basil and chives add brightness to this simple, elegant salad that lets quality ingredients do the talking.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 teaspoons Dijon mustard
  • 12 teaspoons lemon juice
  • 13 tablespoons extra-virgin olive oil
  • 11/4 cup chopped pitted Kalamata olives
  • 11 medium fennel bulb (3/4 pound)
  • 14 ounces radicchio or Treviso, leaves torn into smaller pieces
  • 11/4 cup basil leaves, torn if large
  • 11 tablespoon chopped chives (optional)
  • 1Mandoline or other adjustable blade slicer

Instructions

  1. Whisk together, mustard, lemon juice, oil, and 1/8 teaspoon pepper in a large bowl until well blended. Stir in olives.

  2. Trim fennel bulb and remove tough outer layer. Halve bulb lengthwise, then thinly slice lengthwise using mandoline.

  3. Add fennel, radicchio, basil, and chives to vinaigrette in bowl and gently toss until evenly coated. Season with salt and pepper.