Radicchio Fennel And Olive Panzanella Food

RADICCHIO, FENNEL, AND OLIVE PANZANELLA

Radicchio, Fennel, and Olive Panzanella image

Provided by Bon Appétit Test Kitchen

Categories Bread Salad Olive Vegetarian Quick & Easy Lunch Fennel Healthy Radicchio Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

6 ounces country-style bread, torn into bite-size pieces (about 4 cups)
1 tablespoon finely grated lemon zest
1/2 cup olive oil, divided
Kosher salt, freshly ground pepper
1 small shallot, finely chopped
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
1 small head radicchio, torn into bite-size pieces
1 small fennel bulb, thinly sliced
1 cup fresh flat-leaf parsley leaves with tender stems
1/2 cup green olives, pitted, halved
3 ounces aged sheep's-milk cheese (such as Manchego), shaved
3 ounces hard salami, thinly sliced

Steps:

Preheat oven to 400°F. Toss bread with lemon zest and 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8-10 minutes. Let cool.
Whisk shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in remaining 1/4 cup oil.
Add radicchio, fennel, parsley, olives, cheese, salami, and bread to dressing; toss to combine.
DO AHEAD: Salad can be dressed the night before. Cover and chill.

ITALIAN RADICCHIO & FENNEL SALAD

Italian Radicchio & Fennel Salad image

Radicchio is the wild chicory of Italy and has two seasons - Winter & Summer so it is very popular! The red color of the radicchio and the creamy white of the fennel makes this a very attractive, tasty salad

Provided by Bergy

Categories Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 head radicchio
1 fennel bulb
1 ounce black olives
1/4 cup lite olive oil (or other veggie oil)
1 tablespoon fresh lemon juice
1 anchovy, filet
3 black olives, pitted
salt & pepper
1 pinch sugar

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.

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