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Fennel and Radicchio Salad with Olive Vinaigrette


Fennel and Radicchio Salad with Olive Vinaigrette Recipe

Ingredients:
  • 2 teaspoons Dijon mustard
  • 2 teaspoons lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup chopped pitted Kalamata olives
  • 1 medium fennel bulb (3/4 pound)
  • 4 ounces radicchio or Treviso, leaves torn into smaller pieces
  • 1/4 cup basil leaves, torn if large
  • 1 tablespoon chopped chives (optional)
  • Mandoline or other adjustable blade slicer
Directions:
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Rank

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