Fennel and Radicchio Salad With Tangerine Vinaigrette Recipe
Category
No-Cook
Cusine
American
What do you need?
How to make?
Ingredients
1 head fennel, halved, cored, and very thinly sliced on a mandoline
1 medium head radicchio, halved, cored, and thinly sliced
Kosher salt and freshly ground black pepper
Tangerine and Fennel Vinaigrette
Directions
In a large salad bowl, combine thinly sliced fennel and radicchio and season with salt and pepper. Whisk or shake vinaigrette to emulsify, then drizzle a small amount into salad bowl. Using clean hands, toss salad to coat, adding more vinaigrette as needed until fennel and radicchio are thoroughly coated but not dripping. Season with salt and pepper, if necessary, and serve immediately. Any leftover vinaigrette will keep in the refrigerator for up to 5 days.
