Fennel, Olive & Radicchio Salad Recipe - A Refreshing Mediterranean Delight

INGREDIENTS

11 Italian- or Greek-style black olives, divided 1/4 cup extra-virgin olive oil 1 tablespoon lemon juice 1 flat anchovy fillet or 1/2 teaspoon anchovy paste 1/4 teaspoon salt Dash black pepper Pinch sugar 1 fennel bulb 1 head radicchio* Fennel tops for garnish *Radicchio, a tart red chicory, is available in large supermarkets and specialty food shops. If it is not available, 2 heads of Belgian endive can be substituted. Although it does not provide the dramatic red color, it will provide a similar texture, and its slightly bitter flavor will go well with the robust dressing and the sweet anise flavor of fennel.

PREPARATION:

1. For dressing, cut 3 olives in half; remove and discard pits. Place pitted olives, oil, lemon juice and anchovy in food processor or blender; process 5 seconds. Add salt, pepper and sugar; process until olives are finely chopped, about 5 seconds more. Set aside.
2. Cut off and discard fennel stalks. Cut off and discard root end of bulb and any discolored parts of bulb. Cut fennel bulb lengthwise into 8 wedges; separate each wedge into segments.
3. Separate radicchio leaves; rinse thoroughly under running water. Drain well.
4. Arrange radicchio leaves, fennel and remaining olives on serving plate. Spoon dressing over salad. Garnish, if desired. Serve immediately.

This recipe appears in: Italian