Radicchio Winter Salad

Serves 4 to 6
Time 30 min
Radicchio Winter Salad

Meet your perfect Thanksgiving salad. With radicchio leaves, sliced fennel, apples and a tangy maple-Dijon vinaigrette, this wintry side dish is a welcome palate cleanser between bites of heavier foods. Don’t forget to garnish with fennel fronds — they add vibrant color and delicate, earthy flavor.

Special Diets:

Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian

Ingredients

    2 largefennel bulbs
    1/2 cupplus 1 tablespoon extra-virgin olive oil, divided
    1/2 teaspoonkosher salt, divided
    1/2 teaspoonground black pepper, divided
    2 tablespoonsfinely chopped shallot
    1 tablespoonDijon mustard
    1 tablespoonmaple syrup
    3 tablespoonsred wine vinegar
    1 largeTreviso radicchio, cored and cut into 2-inch-wide slivers
    2Pink Lady apples, cut in half, cored and thinly sliced
    1/2 cupflat-leaf parsley leaves

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Method

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or nonstick baking sheet.


Remove fennel fronds and reserve. Quarter fennel bulbs and remove core, then cut into ¼-inch-thick slices. Toss sliced fennel with 1 tablespoon olive oil, ¼ teaspoon salt and ¼ teaspoon pepper on prepared baking sheet. Roast until tender and edges begin to brown, about 15 minutes. Set aside.


Meanwhile, in a small jar with a lid, combine ½ cup olive oil, shallot, mustard, maple syrup, vinegar, 1 tablespoon water and remaining ¼ teaspoon salt. Shake well until emulsified.


In a large bowl, gently toss roasted fennel, Treviso, apple and parsley with enough vinaigrette to lightly coat. Garnish with fennel fronds and a grinding of fresh black pepper before serving.