Fennel and Radicchio Salad with Warm Anchovy Vinaigrette
Prep TIme: 5 minutes
Cook time: 5 minutes
The dressing can be served warm or at room temperature. Either way, the intense, savoury flavour of the garlic and anchovy stands up nicely against the bitterness of the radicchio.
2 tbsp + ¼ cup EMMA Extra Virgin Olive Oil
4 EMMA Anchovy Fillets
1 Clove of Garlic, smashed
Freshly Cracked Black Pepper, to taste
4 tbsp EMMA Balsamic Vinegar
1 head Radicchio
1 head Fennel
- Add the 2 tbsp of olive oil, anchovy fillets, and garlic to a small saucepan. Turn the heat up to medium-low and gently smash the anchovy fillets until they dissolve into the oil. When the garlic is golden brown, discard it then stream in the vinegar with a pinch of black pepper. When the vinaigrette starts to simmer, remove it from the heat and transfer to a bowl. Stream in the remaining olive oil and whisk together. Set aside.
- Wash, dry, and chop the radicchio. Add to a large bowl.
- Wash and dry the fennel, pick off the fennel fronds and set aside for garnish. Slice the fennel bulb very thinly on a mandolin and add it to the bowl.
- Toss the vinaigrette into the salad and serve, topped with the reserved fronds.
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