- Rating:
- Servings:
- 6
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
Dressing
- 1/3 cup Orange Juice
- 1 teaspoon Sugar
- 1 teaspoon Fennel Seeds coarsely chopped with a mortar and pestle or in an electric coffee/spice grinder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 cup Extra Virgin Olive Oil
Salad
- 1 Fennel Bulb (sometimes called Anise preferably with fronds) quartered lengthwise (1 1/4 pound)
- 2 Organic Pears
- 1 3/4 pounds Radicchio (2 medium heads) thinly sliced
Directions
Dressing
Whisk together all dressing ingredients in a large bowl until combined well.
Salad
Tear enough fennel fronds, if using, into small sprigs to measure 1/2 cup. Trim fennel stalks flush with bulb and discard stalks. Cut out and discard core of bulb, then cut bulb lengthwise into thin strips. Peel and core pears, then cut into 3-inch-long matchsticks. Add fennel strips and fronds to dressing along with pears and radicchio and toss well.
