Radicchio, Shaved Fennel, and Pomegranate SaladDiana Yen, food and prop styling by Diana Yen
Recipe information
Total Time
15 minutes
Yield
Makes 6 to 8 servings
Ingredients
For the dressing:
1
/4 cup extra-virgin olive oil
2
tablespoons red-wine vinegar
1
tablespoon finely chopped shallot
1
teaspoon whole-grain Dijon mustard
Kosher salt
Feshly ground pepper
For the salad:
1
medium fennel bulb, trimmed and thinly sliced using a sharp chef's knife or a mandoline
6
ounces radicchio (preferably Treviso), trimmed, leaves separated and torn if large
1
small bunch chives, cut into 2-inch lengths
1
/3 cup pomegranate seeds
Need to make a substitution?
Preparation
In a large serving bowl, whisk together oil, vinegar, shallot, and mustard. Season with salt and pepper. Add the fennel and radicchio; toss to combine with dressing. Let sit for 5 minutes to soften. Serve topped with chives and pomegranate seeds.