My Merry Band of Tasters and I enjoyed this vibrant mixed salad at the historic Torre a Cona estate just outside Florence. It’s dressed with a light vinaigrette that enhances the pepperiness and bitterness of the lettuces.
Ingredients
- One bulb fennel, about 16 ounces
- 5 ounces radishes, very thinly sliced
- One 12-ounce head of radicchio, cut into ribbons
- 6 ounces frisée or curly endive
- 6 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- Wedge of Parmigiano-Reggiano
Directions
Trim the bottom off the fennel bulb, then use a mandoline (or a thin food processor slicing blade or the slicing side of a box grater) to shave it into thin slices. Mince a few fronds and add them with the fennel to a large salad bowl along with the radishes, radicchio, and frisée. In a small bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour the vinaigrette over the salad and toss well with tongs. Run a cheese plane across the surface of the Parmigiano-Reggiano to create wide shavings and scatter them on top of the salad.
Serves 6 to 8