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Salad
Mediterranean
2 servings
30 minutes
0 minutes
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.
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