Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.
1 head of Treviso radicchio
2 fennel bulbs
1 large sweet-tart apple, such as Pink Lady or Braeburn
2 tablespoons apple cider vinegar
1 teaspoon dijon mustard
1 shallot, minced
¼ cup olive oil
¼ cup toasted pecans, chopped
Sea salt and fresh ground pepper
1. First prep the radicchio by coring and slicing into thin pieces; also core, peel and thinly-slice the fennel. Slice apple into slices. Combine the radicchio, fennel and apple in a large bowl.
2. In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper.
3. Gradually whisk in the olive oil, then pour half of dressing over vegetables and stir to combine.
4. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and pecans.