Radicchio, Pear, and Fennel Salad with Anise Orange Dressing
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Salad
Chef Andrew Faulkner
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
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
Whisk together all dressing ingredients in a large bowl until combined well.
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.
