Radicchio, Pear, and Fennel Salad with Anise Orange Dressing |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1/3 cup fresh orange juice |
1 teaspoon sugar |
1 teaspoon anise seeds, coarsely ground with a mortar and pestle or in an electric coffee/spice grinder |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup extra-virgin olive oil |
1 (1 1/4-lb) fennel bulb (sometimes called anise; preferably with fronds), quartered lengthwise |
2 pears |
1 3/4 lb radicchio (2 medium heads), thinly sliced |
Directions:
1. Make dressing: Whisk together all dressing ingredients in a large bowl until combined well.
2. Make salad: Tear enough fennel fronds, if using, into small sprigs to measure 1/2 cup. Trim fennel stalks flush with bulb and discard stalks. Cut out and discard core of bulb, then cut bulb lengthwise into thin strips. Peel and core pears, then cut into 3-inch-long matchsticks. Add fennel strips and fronds to dressing along with pears and radicchio and toss well.
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