Radish, Fennel & Endive Salad with Mustard Vinaigrette

November 18, 2008

I’ll bring a salad.” And this is what she brought: a crunchy treat that comes from the distinctly fresh flavors of its two main ingredients, both unrivaled by most other root vegetables.

Serves 6

3 Tbls. Dijon mustard
2 Tbls. red vinegar
1- 2 tsp Kosher or sea salt
Freshly ground black pepper, to taste
6 Tbls. olive oil
24 radishes, trimmed and very thinly sliced (about 2 cups)
4 fennel bulbs, trimmed and very thinly sliced crosswise (about 4 cups)
1 Belgian endive, thinly sliced crosswise
2 Tbls. fresh Italian parsley, minced

In a blender or food processor, combine mustard, vinegar, salt, and pepper. With motor running, add oil by tablespoon-fulls until it is well blended.

In a salad bowl, toss together radishes, fennel, endive, parsley, and vinaigrette. Enjoy!

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{ 1 comment… read it below or add one }

bettinastern November 20, 2008 at 10:38 am

Ladies, served this last night alongside thick pork tenderloin cutlets in a creamy fig & balsamic sauce with rice baked in chicken broth and haricot verts ó the salad was a huge hit and perfecto! (confession: didnít have parsley so used cilantro ó worked out fine because no one knew how good yours tasted Tuesday night with the parsley!) xx Kim

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