Radicchio, Shaved Fennel, and Pomegranate Salad Recipe

Radicchio, Shaved Fennel, and Pomegranate Salad Recipe

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon whole-grain Dijon mustard
  • Kosher salt
  • Feshly ground pepper
  • 1 medium fennel bulb, trimmed and thinly sliced using a sharp chef's knife or a mandoline
  • 6 ounces radicchio (preferably Treviso), trimmed, leaves separated and torn if large
  • 1 small bunch chives, cut into 2-inch lengths
  • 1/3 cup pomegranate seeds
  1. In a large serving bowl, whisk together oil, vinegar, shallot, and mustard. Season with salt and pepper. Add the fennel and radicchio; toss to combine with dressing. Let sit for 5 minutes to soften. Serve topped with chives and pomegranate seeds.