Fennel, Radicchio and Endive Salad with Mustard Vinaigrette

4 servings

30 minutes

This salad embodies an exquisite balance of bitter radicchio, fresh endive, and aromatic fennel, creating a harmony of flavors and textures. The mustard vinaigrette adds a piquant note to the dish, while the parmesan contributes depth and richness. An ideal combination for a light yet expressive Mediterranean-style dinner or appetizer. Inspired by European cuisine, this salad recalls the art of simple yet elegant recipes where each ingredient plays a key role. It can be served as a standalone dish or as an accompaniment to meat and fish delicacies.

Energy value per serving

• Calories: 326.2
• Proteins: 15.3g
• Fats: 23.1g
• Carbohydrates: 5.7g

Ingredients

• Endive: 3 pc
• Radicchio salad: 1 bunch
• Fennel: 1 pc
• Fennel greens: 3 tbsp
• Grated Parmesan cheese: 120 g
• Mustard: 0.5 tsp
• Shallots: 1 head
• Salt: 1 tsp
• Lemon juice: 2 tbsp
• Sugar: 1 tsp
• Extra virgin olive oil: 0.3 glass

Cooking steps

1. Cut the radicchio head into 4 parts lengthwise and chop into small pieces, removing the core. Also chop the endive into small pieces, removing the core. Cut the fennel lengthwise into 4 parts, remove the core, and chop into small pieces. Transfer to a large bowl and mix, sprinkling with parmesan.

   Required ingredients:

   • Radicchio salad: 1 bunch
   • Endive: 3 pieces
   • Fennel: 1 piece
   • Grated Parmesan cheese: 120 g

2. In a blender, mix finely chopped fennel greens, mustard, minced shallot, lemon juice, salt, and sugar. Blend until smooth, and while blending, add olive oil.

   Required ingredients:

   • Fennel greens: 3 tablespoons
   • Mustard: 0.5 teaspoon
   • Shallots: 1 head
   • Lemon juice: 2 tablespoons
   • Salt: 1 teaspoon
   • Sugar: 1 teaspoon
   • Extra virgin olive oil: 0.3 glass

3. Dress the salad with vinaigrette and mix well.

   Required ingredients:

   • Extra virgin olive oil: 0.3 glass