A great accompaniment to baked fish or sausage calzones.
Recipe information
Yield
Makes 2 Servings
Ingredients
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 shallot, minced
1 small fresh fennel bulb, trimmed, cut vertically into thin slices
1 1/2 cups bite-size pieces radicchio
3 tablespoons sliced pitted black olives
Preparation
Step 1
Whisk 3 tablespoons olive oil, lemon juice and minced shallot to blend in small bowl. Season dressing to taste with salt and pepper.
Step 2
Toss fennel and radicchio with dressing in medium bowl. Divide salad between 2 plates. Garnish with sliced olives and serve.
