Recipe: Italian radicchio salad | Vancouver Sun

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This vibrant winter radicchio salad is especially festive. It’s quick, easy and a delightful balance of sweet, bitter and peppery flavours. And it’s an elegant colourful side dish that’s perfect for the holidays.

Italian radicchio salad

2 small heads radicchio washed dried and torn into bite-sized pieces

1 fresh fennel bulb

3/4 cup (180 mL) candied pecans

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1 1/2 cups (375 mL) crumbled Danish blue cheese

1 cup (250 mL) pickled pepperoncini peppers

Vinaigrette

1 tbsp (15 mL) honey

1 tbsp (15 mL) Dijon mustard

1 chopped shallot

Salt and pepper

1/2 cup (125 mL) olive oil

1/4 cup (60 mL) red wine vinegar

Make the vinaigrette dressing: in a small bowl add your finely chopped shallot salt and pepper Dijon mustard honey and red wine vinegar, gradually whisk in the olive oil until a creamy dressing forms.

Place the washed dried and torn pieces of radicchio into a large bowl. Finely slice your fennel bulb and add to the radicchio. Drizzle with a few tablespoons of the vinaigrette dressing and toss gently to combine.

Transfer the radicchio and fennel to a large serving platter, add the candied pecans, the crumbled blue cheese and the Peperoncino peppers, and drizzle with the remaining vinaigrette.

Serves 4-6.

Maria Fazzari Larosa is a cookbook author of Maria’s Italian Cucina from Burnaby who shares her recipe creations online @mariascucina on Instagram.

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