Fennel, Parsley, and Radicchio Salad with Pine Nuts and Raisins |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Pale fennel, dark green parsley, and magenta radicchio glisten with the citrusy vinaigrette. Serve this salad with Butternut Squash Soup with Toasted Walnuts. Ingredients:
1/3 cup golden raisins |
4 cups thinly sliced fennel bulb (about 1 large bulb) |
4 cups torn radicchio (about 1 medium head) |
1 1/2 cups loosely packed fresh flat-leaf parsley leaves |
1/4 cup fresh orange juice |
1 1/2 tablespoons red wine vinegar |
2 teaspoons extravirgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 tablespoons pine nuts, toasted |
Directions:
1. Place golden raisins in a small saucepan, and cover with water. Bring to a boil; remove from heat. Cover and let stand 10 minutes. Drain well.
2. Place sliced fennel, torn radicchio, and parsley leaves in a large bowl, and toss gently to combine. Combine the orange juice, vinegar, olive oil, salt, and black pepper, stirring well with a whisk. Stir in raisins. Drizzle orange juice mixture over fennel mixture, and toss gently to coat. Arrange 1 1/3 cups salad on each of 6 plates; sprinkle each serving with 1 teaspoon nuts.
|
|