- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 shallot, minced
- 1 small fresh fennel bulb, trimmed, cut vertically into thin slices
- 1 1/2 cups bite-size pieces radicchio
- 3 tablespoons sliced pitted black olives
- Whisk 3 tablespoons olive oil, lemon juice and minced shallot to blend in small bowl. Season dressing to taste with salt and pepper.
- Toss fennel and radicchio with dressing in medium bowl. Divide salad between 2 plates. Garnish with sliced olives and serve.