Spring salad
1
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Spring fennel has a mild anise or licorice flavour thattends to taste slightly sweet. It’s perfect mixed withsuper sweet carrots and stronger radicchio.
Ingredients
White wine vinegar
3 tbsp(s), (45 ml), or champagne vinegar
Extra virgin olive oil
2 tbsp(s), (30 ml)
Fresh tarragon
2 tbsp(s), (30 ml), minced
Dijon mustard
2 tsp(s), (10 ml)
Sugar
1 tsp(s), (5 ml)
Kosher salt
1 tsp(s), (5 ml)
Black pepper
½ pinch(es), (2 ml), freshly ground
Uncooked fennel bulb
1 medium, or champagne vinegar
Uncooked radicchio
11 oz, (310 ml), (1/2 head) thinly sliced
Carrots
1½ cup(s), (375 ml), thickly grated
Uncooked scallions
2 tbsp(s), (30 ml), chopped
Instructions
1
In a small bowl, whisk together vinegar, oil, tarragon, mustard, sugar, salt and pepper. Toss together fennel, radicchio and carrot in a large bowl; drizzle with dressing and toss to coat. Serve salad topped with cheese and scallions.
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