An easy and refreshing salad topped with a lemon and olive oil dressing. Lara McGraw, a food stylist, serves this salad to last-minute dinner guests with other antipasti and charcuterie.
1 bulb of fennel
4-5 heads of Treviso radicchio (you will only need the very small leaves on the inside and can sauté or grill the rest)
Lemon
Olive oil
Salt and pepper
Step 1: Trim off the feathery leaves and root of the fennel. Thinly slice the bulb into long slices. Add the small leaves from the radicchio.
Step 2: In a separate bowl, mix the juice of the fresh lemon, oil to taste, and salt and pepper. Toss with the fennel and radicchio. Serve.
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