Louisiana_Cookin_-_November_-_December_2019

57 louisianacookin.com

FENNEL-GRAPEFRUIT

RADICCHIO SALAD
MAKES 8 TO 10 SERVINGS

Make this salad heartier by adding
poached or boiled shrimp or crab.

3 tablespoons extra-virgin olive oil
1 tablespoon Champagne vinegar
1 tablespoon honey
½ teaspoon kosher salt
¼ teaspoon crushed red pepper
¼ teaspoon ground black pepper

4 cups thinly sliced fennel, fronds

reserved (about 1 fennel head)

4 cups chopped radicchio

½ cup sliced almonds, toasted

2 pink grapefruit, peeled, halved,

and cut into ¼-inch slices

Garnish: sliced almonds, honey

1. In a small bowl, whisk together oil,
   vinegar, honey, salt, and peppers until
   combined.


2. In a large bowl, gently toss
   together dressing, fennel, radicchio,

and almonds until coated. Cover and

let stand at room temperature for

30 minutes. Add grapefruit, gently

tossing until combined. Garnish with

reserved fronds, almonds, and honey,

if desired.