Radicchio & Fennel Salad

1. 1

   In a small bowl, whisk together vinegar, chicken stock, olive oil, mustard, salt and pepper. (The dressing can be made ahead and stored, covered in the refrigerator for up to 2 days.)

2. 2

   Trim stalks, stems and tough outer layer from fennel. Cut in half lengthwise, cut out core and slice the fennel thinly. Place in a bowl and cover with cold water. Let soak for about 10 minutes. Drain and place in a salad bowl. Wash radicchio and cut into thin julienne strips. Add to the fennel. Drizzle the dressing over the salad and toss. Serves 6.

* Per serving · 4 servings · Values may vary.

No additional tips available.