Chicory, fennel and celery salad with toasted fennel seeds, Castelvetrano olives and pecorino
This is intended to be a sort of antipasto salad. with a bright crunch from the raw vegetables and richness from the olives and cheese.
This recipe is an extract from the November issue of House & Garden. Subscribe or download now to read the full stories.
If you like this, why not explore our other Winter Salads?
Yield
6
Ingredients
For the vinaigrette
For the salad
Step 1
For the vinaigrette, put the shallot, Dijon mustard and vinegar into a small bowl and stir well to dissolve the mustard. Add the olive oil and a pinch of salt. stir and then set aside until you are ready to dress the salad
Step 2
For the salad, mix the fennel, celery parsley and olives with a pinch of salt. When you are ready to dress the salad, add the toasted fennel seeds to the vinaigrette, then add three quarters of the vinaigrette to the vegetables. Let it sit for 10 minutes to soften.
Step 3
Toss the radicchio or escarole with the remaining vinaigrette and then arrange on a plate or in a bowl, layering the leaves with the dressed vegetables Generoushv scatter the pecorino on top and serve.
