Spring Salad
6
Points®
Temps total: 20 min • Préparation: 20 min • Cuisson: 0 min • Portions: 8 • Difficulté: Facile
Spring fennel has a mild anise or licorice flavour that tends to taste slightly sweet. It’s perfect mixed with super sweet carrots and stronger radicchio.
Ingrédients
White wine vinegar
3 tbsp(s), or champagne vinegar
Extra virgin olive oil
2 tbsp(s)
Fresh tarragon
2 tbsp(s), minced
Dijon mustard
2 tsp(s)
Sugar
1 tsp(s)
Kosher salt
1 tsp(s)
Black pepper
½ pinch(es), freshly ground
Uncooked fennel bulb
1 medium, or champagne vinegar
Uncooked radicchio
11 oz, (1/2 head) thinly sliced
Carrots
1½ cup(s), thickly grated
Uncooked scallions
2 tbsp(s), chopped
Shredded manchego cheese
2 cup(s)
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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