Radicchio Fennel And Olive Panzanella Recipes
RADICCHIO, FENNEL, AND OLIVE PANZANELLA
Provided by Bon Appétit Test Kitchen
Categories Bread Salad Olive Vegetarian Quick & Easy Lunch Fennel Healthy Radicchio Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Toss bread with lemon zest and 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8-10 minutes. Let cool.
- Whisk shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in remaining 1/4 cup oil.
- Add radicchio, fennel, parsley, olives, cheese, salami, and bread to dressing; toss to combine.
- DO AHEAD: Salad can be dressed the night before. Cover and chill.
ITALIAN RADICCHIO & FENNEL SALAD
Radicchio is the wild chicory of Italy and has two seasons - Winter & Summer so it is very popular! The red color of the radicchio and the creamy white of the fennel makes this a very attractive, tasty salad
Provided by Bergy
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Clean the fennel Bulb, cut off the top leaves and the rough bottom.
- Cut the bulb into 1/2" strips.
- Arrange Lettuce, olives and fennel artistically on a serving plate.
- Combine in a blender or food processor the dressing ingredients, blend& process 10 seconds.
- Season with salt and a dash of sugar.
- Pour over the salad& serve.
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RADICCHIO, FENNEL, AND OLIVE PANZANELLA RECIPE | BON APPéTIT
Step 1. Preheat oven to 400°. Toss bread with lemon zest and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing …
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- Preheat oven to 400°. Toss bread with lemon zest and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let cool.
- Whisk shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in remaining ¼ cup oil.
RECIPE: RADICCHIO, FENNEL AND OLIVE PANZANELLA
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