| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
January 199 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
tb |
Fresh lemon juice |
| 1 |
|
Shallot; minced |
| 1 |
sm |
Fresh fennel bulb; trimmed, cut |
|
|
; vertically into |
|
|
; thin slices |
| 1 1/2 |
c |
Bite-size pieces radicchio |
| 3 |
tb |
Sliced pitted black olives |
INSTRUCTIONS
Whisk 3 tablespoons olive oil, lemon juice and minced shallot to blend in
small bowl. Season dressing to taste with salt and pepper.
Toss fennel and radicchio with dressing in medium bowl. Divide salad
between 2 plates. Garnish with sliced olives and serve.
Makes 2 Servings.
Bon Appetit January 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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