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Radicchio Winter Salad
- 2 large fennel bulbs
- 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 2 tablespoons finely chopped shallot
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 3 tablespoons red wine vinegar
- 1 large Treviso radicchio, cored and cut into 2-inch-wide slivers
- 2 Pink Lady apples, cut in half, cored and thinly sliced
- 1/2 cup flat-leaf parsley leaves
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or nonstick baking sheet.
Remove fennel fronds and reserve. Quarter fennel bulbs and remove core, then cut into ¼-inch-thick slices. Toss sliced fennel with 1 tablespoon olive oil, ¼ teaspoon salt and ¼ teaspoon pepper on prepared baking sheet. Roast until tender and edges begin to brown, about 15 minutes. Set aside.
Meanwhile, in a small jar with a lid, combine ½ cup olive oil, shallot, mustard, maple syrup, vinegar, 1 tablespoon water and remaining ¼ teaspoon salt. Shake well until emulsified.
In a large bowl, gently toss roasted fennel, Treviso, apple and parsley with enough vinaigrette to lightly coat. Garnish with fennel fronds and a grinding of fresh black pepper before serving.
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- 2 large fennel bulbs
- 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 2 tablespoons finely chopped shallot
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 3 tablespoons red wine vinegar
- 1 large Treviso radicchio, cored and cut into 2-inch-wide slivers
- 2 Pink Lady apples, cut in half, cored and thinly sliced
- 1/2 cup flat-leaf parsley leaves