Fennel, Radicchio, and Endive Salad with Mustard Vinaigrette
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Without Parmesan, this will be a very tasty vegan salad.
Ingredients
- Endive - 3 pieces
- Radicchio Salad - 1 bunch
- Fennel - 1 piece
- Fennel - 3 tablespoons
- Grated Pecorino Pepato Cheese - 4.2 oz
- Mustard Greens - ½ teaspoon
- Shallot - 1 head
- Salt - 1 teaspoon
- Meyer Lemon Juice - 2 tablespoons
- Sugar - 1 teaspoon
- Olive Oil - 0.3 cups
Step by Step guide
Step 1
Cut the radicchio head into 4 wedges lengthwise and chop into small pieces, removing the core. Chop the endive into small pieces, also removing the core. Cut the fennel lengthwise into 4 wedges, remove the core, and chop into small pieces. Transfer to a large bowl and mix, sprinkling with Parmesan.
Step 2
In a blender, combine the finely chopped fennel greens, mustard, minced shallot, lemon juice, salt, and sugar. Blend until smooth and, while blending, gradually add the olive oil.
Step 3
Dress the salad with the vinaigrette and mix well.
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