Saturday, March 1, 2008

Fennel, Olive and Radicchio Salad

11- Italian or Greek-style black
olives, divided
1/4 cup olive oil
1 tablespoon lemon juice
1 flat anchovy fillet or 1/2
teaspoon anchovy paste
1/4 teaspoon salt
black pepper to taste
dash of sugar
1 fresh fennel bulb
1 head radicchio
Fennel greenery for garnish

For dressing, cut 3 olives in half; remove and discard pits. Place pitted olives, oil, lemon juice and anchovy in food processor or blender; process 5 seconds. Add salt, black pepperand sugar; process until olives are finely chopped, about 5 seconds more. Set aside.
Cut off and discard fennel stalks. Cut off and discard root end at base of fennel bulb and any discolored parts of bulb. Cut fennel bulb lenthwise into 8 wedges; seperate each wedge into segments. Separate radicchio leaves; rinse thoroughly under running water. Drain well.
Arrange radicchio leaves, fennel and remaining olives on serving plate. Spoon dressing over salad. Garnish, if desired. Serve immediately.

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