Fennel, Radicchio and Endive Salad

Ingredients

• 1 head radicchio
• 2-3 Belgian endives
• 1 large fennel bulb
• 1 cup parmesan cheese, coarsely grated
• 3 tablespoons fennel fronds, chopped
• 1/2 teaspoon mustard
• 2-3 teaspoons shallot or onion, minced
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/3 cup extra virgin olive oil

Directions

1. Start with the radicchio: cut the head in half, then quarter it. Working from the outer end in toward the core, slice each quarter crosswise into strips about 1/2 inch thick, then throw away the cores.
2. Slice the Belgian endives into 1/2-inch-thick pieces, trimming out and discarding the firm centers as you go.
3. Trim the stems and fronds from the fennel and keep them nearby. Halve the bulb, quarter it, and shave thin pieces from each section, cutting in toward the core. Remove the core and discard it. In a large bowl, combine all the sliced vegetables with the grated parmesan.
4. To start the vinaigrette, chop the reserved fennel fronds and measure 3 tablespoons into a blender.
5. Add the mustard, shallot or onion, lemon juice, salt and sugar, then pulse until mixed. Stop and scrape down the blender, then replace the lid without the center stopper in place. Hold your hand over the opening as you turn the blender back on.
6. With the blender running, slowly pour in the olive oil and blend the dressing for 30-45 seconds. Add it to the radicchio, endives, and fennel, then toss until everything is coated.