This salad is sweet, tart and crisp. I think it's the perfect starter for a heavier winter dinner. - cathyeats —cathyeats
Test Kitchen Notes
This salad is, first of all, pretty with the purple radicchio, green fennel, and yellow apple flesh. And very crunchy with a nice blend of bitter and sweet. The mustardy dressing gave it a lot of zing. (I increased the proportion of apple cider vinegar and mustard to oil because I prefer tart dressings.) The toasted pecans added warmth and a bit of richness. Cathyeats suggests it as a starter before a heavy winter meal. I suggest trying it after the meal -- it made a nice light finish. I'm happy to recommend this salad as an Editors' Pick. —drbabs
Medium head radicchio, cored and thinly sliced
large fennel bulb, thinly sliced with a mandoline
large, crisp sweet red apple, thinly sliced
apple cider vinegar
shallot, finely minced
Freshly ground black pepper, to taste
extra virgin olive oil
chopped pecans, toasted
In This Recipe
Combine the radicchio, fennel and apple in a large bowl.
In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper.
Gradually whisk in the olive oil, then pour half of dressing over vegetables and stir to combine.
Taste, and gradually add more dressing until it’s to your liking. Garnish with reserved fennel fronds and pecans.