It wasn’t until I married into an Italian family almost fifty years ago, that I learned to appreciate eating a salad at the end of a meal. Although it might seem odd if you haven’t tried it, a salad, especially one made with bitter greens, does aid in digestion and completes your meal. This particular combination of lettuces and fresh fennel has become a family favorite in our house, and I often make it. You can vary the types of lettuce you use, including arugula, radicchio, curly endive, escarole, or whatever lettuce combination you prefer. Fresh fennel adds a nice crunch to the salad, and its subtle licorice flavor cleans the palate after your meal.
Since the greenish this salad packs a punch of flavor, you need a dressing that doesn’t get lost. I prefer a red wine vinegar dressing with just a little Dijon mustard and a touch of honey. Like any salad, it is best to dress your salad right before serving the keep the greens crisp.
Deborah Mele 2022
- 1 Small Head of Radicchio
- 1 Small Bunch of Escarole
- 1 Fennel Bulb
- 1 Small Red Onion
- 4 Tablespoons Red Wine Vinegar
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Honey
- Salt & Pepper To Taste
- 1/3 Cup Extra Virgin Olive Oil
- Cut the head of radicchio in half, remove the core, and then slice thinly, placing in a large bowl.
- Wash and dry the escarole, discarding any outer brown leaves, then coarsely chop, and add to the bowl.
- Cut the top off the fennel bulb, cut in half and remove the core.
- Thinly slice the fennel, then add to the bowl.
- Peel, and thinly slice the onion, adding it to the salad.
- In a small bowl, whisk together the dressing ingredients until blended.
- Pour the dressing over the salad and toss gently to coat.
- Serve immediately.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 126Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 87mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g