Fennel and Radicchio Salad
Nov 9, 2011
Recipe courtesy of Maite Gomez?Rejón
Art and food may seem like an unlikely combination, but chef and art historian Maite Gomez-Rejon, gives a Grand Tour and cooking class that offers the best from both worlds. WHYYs Friday Arts visits Artbites, a workshop in culinary history and cooking instruction. Take a tour of the Philadelphia Museum of Art from a food perspective, and learn how the spread of culture during the Renaissance brought new appetites into different parts of the world. Have your recipe book ready because the class heads to La Cucina in the Reading Terminal Market for the making of seven delicious dishes adapted from that period.
Photo Credit: Flickr
- Servings
- 2-4 servings
- Course
- Salad
Ingredients
- 1 large fennel bulb
- 2 heads radicchio
- 4 ounces frisée or arugula
- Handful mint leaves
- Handful parsley
- Salt and pepper
- 6 tablespoons olive oil
- 2 tablespoons lemon juice
Instructions
-
Wash the frisée or arugula, pat dry and place in a bowl.
-
Cut fennel bulbs in half lengthwise; cut out the core, thinly slice and place in the bowl.
-
Separate radicchio leaves and add to fennel and greens.
-
Separate the herbs and place in bowl.
-
Sprinkle to taste with salt and pepper, drizzle with olive oil and lemon.
-
Taste, adjust seasoning and serve.