Radicchio Pear And Fennel Salad With Anise Orange Dressing Recipes

RADICCHIO, PEAR AND ARUGULA SALAD

Steps:

• For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
• For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.

RADICCHIO, PEAR, AND FENNEL SALAD WITH ANISE ORANGE DRESSING

Steps:

• Make dressing:
• Whisk together all dressing ingredients in a large bowl until combined well.
• Make 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.

FENNEL-RADICCHIO SALAD

Steps:

• Whisk 3 tablespoons olive oil, lemon juice and minced shallot to blend in small bowl. Season dressing to taste with salt and pepper.
• Toss fennel and radicchio with dressing in medium bowl. Divide salad between 2 plates. Garnish with sliced olives and serve.