Chef Andrew Faulkner
Radicchio, Pear, and Fennel Salad with Anise Orange Dressing
Category
Salad
Servings
2 servings
Prep Time
30 minutes
Cook Time
0 minutes
Author:
Chef Andrew Faulkner
Ingredients
-
1/3 cup Orange Juice
-
1 teaspoon Sugar
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1 teaspoon Fennel Seeds coarsely chopped with a mortar and pestle or in an electric coffee/spice grinder
-
1/2 teaspoon Salt
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1/4 teaspoon Black Pepper
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1/2 cup Extra Virgin Olive Oil
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1 Fennel Bulb (sometimes called Anise preferably with fronds) quartered lengthwise (1 1/4 pound)
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2 Organic Pears
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1 3/4 pounds Radicchio (2 medium heads) thinly sliced
Dressing
Salad
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.
Filed in:
Anise,
Dressing,
Fennel,
Fennel Bulbs,
Orange,
Organic Oranges,
Organic Pear,
Organic Pears,
Radicchio,
Radicchio Pear and Fennel Salad with Anise Orange Dressing,
Salad
