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Fennel, Arugula and Radicchio Salad with Oil-cured Olives

Chef Anna Paganelli,
De Luca’s Cooking School

Christmas on a plate, this stunning salad playfully combines sweet, salty and bitter.

Ingredients
1 cup arugula
1 small head radicchio
1 small bulb fennel, thinly sliced
1/4 cup thinly sliced red onion
1/4 cup orange segments
4 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
1 Tbsp pomegranate seeds
12 oil-cured olives, pitted
salt and fresh cracked pepper to taste

Method
1. Break the radicchio and arugula into small pieces and place in ice water. Place the fennel and onion in separate bowls with cold water.
2. Whisk together the olive oil, lemon juice and salt and pepper to taste. Set aside.
3. Drip dry the radicchio, onion and arugula and place in a salad bowl.
4. Add the dressing and toss well. Sprinkle with the orange segments, pomegranate seeds and olives.

Yield 4-6 servings

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