KCB 6.15: Sicilian Radicchio and Fennel Salad
Sicilian Radicchio and Fennel Salad
Radicchio lettuce, with its beautiful red and purple leaves and pleasantly bitter taste, is actually Italian wild chicory and is also sometimes known as corn lettuce. This simple salad from Sicily, "Insalata di Radicchio e Finocchio", can be made in a few minutes.
• PREPARATION TIME: 10 minutes
• YIELD: Enough for 4 to 6 persons
• YIELD: Enough for 4 to 6 persons
Salad
• 3 small radicchio lettuces (about 350 g, 12 ounces)
• 3 small fennel bulbs
• 60 g (2 ounces) black olives
• 3 small fennel bulbs
• 60 g (2 ounces) black olives
Dressing
• 1/4 cup (60 ml) olive oil
• 3 tablespoons (60 ml) fresh lemon juice
• 6 black olives, pitted
• 1/2 teaspoon (2 ml) salt
• pinch of black pepper
• 1 teaspoon (5 ml) raw sugar
• 3 tablespoons (60 ml) fresh lemon juice
• 6 black olives, pitted
• 1/2 teaspoon (2 ml) salt
• pinch of black pepper
• 1 teaspoon (5 ml) raw sugar
1. Separate and wash the leaves of the lettuce.
2. Remove the tops of the fennel bulbs, cut the bulbs in half, and trim the ends. Cut the fennel into 1 1/4 cm (1/2-inch)strips. Arrange the lettuce, fennel, and olives decoratively on a serving plate.
3. To make the dressing: blend the oil, lemon juice, and pitted olives in a food processor or blender. Add the salt, pepper, and raw sugar. Spoon the dressing over the salad and serve immediately.
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