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Fennel, chicory and radicchio salad

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Ingredients for 4 servings:

  • 1 bulb(s) fennel, with green
  • 2 chicory
  • 1 radicchio, small
  • 3 tbsp walnuts, roasted, coarsely chopped
  • 3 tbsp pomegranate seeds
  • 1 tbsp grenadine
  • 3 tbsp vegetable broth, cooled
  • salt and pepper
  • 1 tbsp oil, neutral

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with walnuts and pomegranate seeds

Wash the fennel, halve it, and remove the stalk. Set the greens aside. Thinly slice the fennel or cut it into strips. Wash the chicory, leaving the stalk intact and cut it into bite-sized pieces. Tear the radicchio leaves into smaller pieces. Mix everything with the walnuts and pomegranate seeds. For the dressing, mix all ingredients except the oil thoroughly. Finally, whisk in the oil, season to taste, and toss into the salad. Before serving, scatter the fennel greens (pulled into “flags”) over the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Fennel, chicory and radicchio salad

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