Radicchio, Radish, and Fennel Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I think I clipped this from Vegetarian Times. Ingredients:
1/2 cup pine nuts |
1 large head radicchio, quartered and thinly shredded |
6 red radishes, finely sliced |
1 fennel bulb, trimmed, halved, and finely sliced |
1 large cucumber, sliced into 1/4 inch matchsticks |
1/2 cup fresh mint leaves |
1/4 cup lemon juice |
1/4 cup olive oil |
2 tablespoons maple syrup |
1 1/2 tablespoons dijon mustard |
Directions:
1. salad: toast pine nuts in skillet over medium heath 5 minutes, or until golden brown. Transfer to plate to cool.
2. Combine radicchio, radishes, fennel, and cucumber in large bowl.
3. Dressing: puree mint, lemon juice, oil, maple syrup, and mustard in blender until smooth. Season with salt and pepper.
4. Add dressing to salad; toss to coat, and garnish with toasted pine nuts.
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