ITALIAN RADICCHIO & FENNEL SALAD 

Radicchio, with its beautifully colored leaves, is the wild chicory of Italy. It is also known here as corn lettuce. It has two seasons - winter and summer.

YOU WILL NEED: 

• 1 radicchio lettuce 

• 1 fennel bulb 

• 30g ( 10z ) black olives 

• DRESSING 

• 1/4 cup oil 

• 1 tablespoon lemon juice 

• 1 anchovy fillet 

• 3 black olives 

• salt, 

• pepper 

• pinch sugar 

ITALIAN  RADICCHIO & FENNEL SALAD RECIPE:

Separate and wash leaves of lettuce cut off the top of the fennel bulb, cut the bulb in half, trim the end, separate the leaves as shown in the picture, and cut the fennel into 1cm ( 2 in ) strips. 

Arrange lettuce, fennel, and olives decoratively on a serving plate. Combine in a blender or food processor the oil, lemon juice, anchovy, and pitted olives; blend or process for 10 seconds. Season with salt, pepper, and pinch of sugar. Spoon dressing over the top of the salad. 

Serves 2

Also Read:  ITALIAN CALAMARI SALAD