Fennel, Radicchio and Endive Salad with Dijon Vinaigrette

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Fennel, Radicchio and Endive Salad with Dijon Vinaigrette
Serving Size:4|Prep Time:20minutes|Cook Time:5minutes
Fennel, Radicchio and Endive Salad with Dijon Vinaigrette

Ingredients

Vinaigrette
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic peeled and minced or pressed
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
Salad
  • 1 bulb fresh fennel with stalks and fronds
  • 1 small head radicchio
  • 4 heads endive
  • 1/4 cup walnuts toasted and chopped
  • 1/2 cup gorgonzola cheese crumbles

Nutritional Information

  • Fresh fennel and fennel seeds offer a variety of nutrients and antioxidants such as vitamin C, manganese, and quercetin.
  • The rich reddish-purple color of radicchio comes from anthocyanins, powerful antioxidants shown to protect cells from oxidative stress.

Directions

Print Recipe
Vinaigrette
  1. Put all ingredients in a jar with a lid. Put on lid and shake to combine.
Salad
  1. Cut stalks from the bulb and set aside.
  2. Remove fronds from the stalks and set aside.
  3. Cut fennel bulb in half and slice thinly.
  4. Thinly slice stalks.
  5. Thinly slice or shred radicchio.
  6. Cut endive heads in half lengthwise and then crosswise into slices.
  7. Place sliced fennel, fennel fronds, radicchio, and endive in a large bowl. Add nuts and cheese. Pour on dressing and toss to combine.

Chef's Narrative

Fresh fennel is the star in this simple, delicious salad - its subtle, sweet licorice taste, feathery fronds and crunchy bulb add layers of texture and flavor. Vinaigrette can easily be doubled, store in a sealed container in the fridge for up to 3 days, bring to room temperature before using.

Recipe Substitutions

Pine nuts are great subs for the walnuts. If you prefer a milder cheese, sub goat cheese or feta crumbles for the Gorgonzola
Nutrition Facts:
Calories: 360, Total Fat: 36g, Saturated Fat: 7g, Sodium: 360mg, Potassium: 335mg, Carbs: 7g, Fiber: 3g, Protein: 5g
Allergens:
Milk, tree nuts

Directions

Print Recipe
Vinaigrette
  1. Put all ingredients in a jar with a lid. Put on lid and shake to combine.
Salad
  1. Cut stalks from the bulb and set aside.
  2. Remove fronds from the stalks and set aside.
  3. Cut fennel bulb in half and slice thinly.
  4. Thinly slice stalks.
  5. Thinly slice or shred radicchio.
  6. Cut endive heads in half lengthwise and then crosswise into slices.
  7. Place sliced fennel, fennel fronds, radicchio, and endive in a large bowl. Add nuts and cheese. Pour on dressing and toss to combine.

Chef's Narrative

Fresh fennel is the star in this simple, delicious salad - its subtle, sweet licorice taste, feathery fronds and crunchy bulb add layers of texture and flavor. Vinaigrette can easily be doubled, store in a sealed container in the fridge for up to 3 days, bring to room temperature before using.

Recipe Substitutions

Pine nuts are great subs for the walnuts. If you prefer a milder cheese, sub goat cheese or feta crumbles for the Gorgonzola
Nutrition Facts:
Calories: 360, Total Fat: 36g, Saturated Fat: 7g, Sodium: 360mg, Potassium: 335mg, Carbs: 7g, Fiber: 3g, Protein: 5g
Allergens:
Milk, tree nuts

Ingredients

Vinaigrette
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic peeled and minced or pressed
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
Salad
  • 1 bulb fresh fennel with stalks and fronds
  • 1 small head radicchio
  • 4 heads endive
  • 1/4 cup walnuts toasted and chopped
  • 1/2 cup gorgonzola cheese crumbles

Nutritional Information

  • Fresh fennel and fennel seeds offer a variety of nutrients and antioxidants such as vitamin C, manganese, and quercetin.
  • The rich reddish-purple color of radicchio comes from anthocyanins, powerful antioxidants shown to protect cells from oxidative stress.
 

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