Ingredients
For the salad:
- 1 large fennel bulb, stems removed and cut into slices
- 1 head radicchio, chopped (preferably radicchio rosso di Treviso, which resembles a large red Belgian endive and has crisp, tangy leaves)
- 1 Braeburn apple, cored, quartered and thinly sliced
For the dressing:
- 5 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 shallot, minced
- sea salt and freshly ground pepper to taste
Instructions
- Whisk dressing ingredients together in a bowl.
- In a medium bowl, combine fennel, radicchio and apple. Toss with the dressing directly before serving.