Fennel And Radicchio Salad With Gorgonzola Food

FENNEL AND RADICCHIO SALAD WITH GORGONZOLA

Steps:

• Cut off the fennel leaves and reserve for the garnish. Wash the fennel, remove the hard core and thinly slice the bulb. Put into a bowl. Wash and trim the radicchio, shred, but not too finely, and add to the bowl.
• Roughly chop the walnuts, dice the Gorgonzola and add both to the salad. Roughly chop the parsley. Make a dressing from the oil, lemon juice, vinegar, honey and parsley.
• Season to taste with salt and pepper. Pour over the salad and mix well. Serve immediately garnished with fennel leaves.

FENNEL AND RADICCHIO SALAD WITH OLIVE VINAIGRETTE

Steps:

• Whisk together, mustard, lemon juice, oil, and 1/8 teaspoon pepper in a large bowl until well blended. Stir in olives.
• Trim fennel bulb and remove tough outer layer. Halve bulb lengthwise, then thinly slice lengthwise using mandoline.
• Add fennel, radicchio, basil, and chives to vinaigrette in bowl and gently toss until evenly coated. Season with salt and pepper.

FENNEL, GRAPE, AND GORGONZOLA SALAD

Steps:

• Trim fennel stalks flush with bulb and discard any tough outer layers. Halve bulb lengthwise, discard core, and slice fennel thin. In a bowl toss together fennel, oil, lemon juice, and salt and pepper to taste and let stand 10 minutes. Add grapes, Gorgonzola, radicchio, and romaine and toss to combine.

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.

ITALIAN RADICCHIO & FENNEL SALAD

Steps:

• Clean the fennel Bulb, cut off the top leaves and the rough bottom.
• Cut the bulb into 1/2" strips.
• Arrange Lettuce, olives and fennel artistically on a serving plate.
• Combine in a blender or food processor the dressing ingredients, blend& process 10 seconds.
• Season with salt and a dash of sugar.
• Pour over the salad& serve.

FENNEL AND RADICCHIO SALAD WITH ANCHOVY AND EGG

Steps:

• Using a sharp knife or a mandoline, slice fennel crosswise 1/8-inch thick. Place slices in a wide salad bowl, and season with salt and pepper to taste. Add olive oil, lemon juice and zest, and garlic. Toss everything together, coating the fennel well. Taste for salt and adjust. (This can be done up to 30 minutes ahead.)
• Remove and discard any wilted outer leaves of radicchio. Separate tender leaves, tearing large ones into smaller pieces.
• To finish the salad, quarter the eggs. Add radicchio to the salad bowl and sprinkle very lightly with salt. Toss together radicchio and fennel, coating everything well. Garnish with quartered eggs. (Yolks should have a moist center.) Top eggs with the anchovy fillets.