RADICCHIO, SHAVED FENNEL, AND POMEGRANATE SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Radicchio, Shaved Fennel, and Pomegranate Salad image

Provided by Diana Yen

Yield Makes 6 to 8 servings

Number Of Ingredients 12

For the dressing:
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon whole-grain Dijon mustard
Kosher salt
Feshly ground pepper
For the salad:
1 medium fennel bulb, trimmed and thinly sliced using a sharp chef's knife or a mandoline
6 ounces radicchio (preferably Treviso), trimmed, leaves separated and torn if large
1 small bunch chives, cut into 2-inch lengths
1/3 cup pomegranate seeds

Steps:

  • In a large serving bowl, whisk together oil, vinegar, shallot, and mustard. Season with salt and pepper. Add the fennel and radicchio; toss to combine with dressing. Let sit for 5 minutes to soften. Serve topped with chives and pomegranate seeds.

There are no comments yet!