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.
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.
- Radicchio: 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.
- Fennel fronds: 3 tablespoons
- Mustard: 0.5 teaspoon
- Shallot: 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.
- Extra virgin olive oil: 0.3 glass
