Fennel-radicchio salad

Yield: 1 servings

Measure Ingredient
3 tablespoons Olive oil
1 tablespoon Fresh lemon juice
1 \N Shallot; minced
1 small Fresh fennel bulb; trimmed, cut
\N \N ; vertically into
\N \N ; thin slices
1½ cup Bite-size pieces radicchio
3 tablespoons Sliced pitted black olives

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.

Makes 2 Servings.

Bon Appetit January 1995

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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