Fig, Fennel & Greens
Preparation
Utensils Required
Cutting Board
Chef's Knife
Medium Bowl
Whisk
Large Bowl
Measuring spoons/cups
Prep Time
5-7 Min
Yield
3-4 Servings
Ingredients
SALAD:
Mixed Greens
5 oz
Radicchio
1/2 Whole
Fennel
1/3 Bulb
Figs, fresh
6-8 Whole
Calamata Olives
10-12 Whole
Dried Cranberries
10-12
Parmesan, fresh
1 oz
VINAIGRETTE: (Or your choice of dressing)
**This is not my vinaigrette recipe > Alex Guarnaschelli
Olive Oil
3 Tbsp
Red Wine Vinegar
2 Tbsp
Dijon Mustard
1 Tbsp
Water
Yes, sometimes water is the best ingredient
1 Tbsp
Instructions
Mise en Place
1) Rinse, trim ends off and quarter figs
2) Remove outer leaves of radicchio, rinse and cut in half. Cut out stem and thinly slice (with mandolin) until you have ~1 cup.
3) Cut off end and thinly slice (with mandolin) white section of fennel until you have ~1/2 cup.
4) You can halve olives or leave whole
Process
With homemade vinaigrette:
1) In a medium bowl, add olive oil, vinegar, mustard and water.
2) Whisk until emulsified. That's a fancy word for when the oil breaks down small enough that it will stay suspended in another liquid. You can tell when the oil is no longer separate from the other liquids.
Without vinaigrette:
3) In a large bowl, toss together greens, radicchio and fennel with half of vinaigrette or dressing of your choice.
4) Portion into each bowl for serving and top with figs, olives and cranberries.
5) Add additional dressing to your preference and top with freshly grated parmesan cheese.
Additional Notes:
If you don't want to whisk, you can add vinaigrette ingredients to a mason jar and shake until emulsified.
Leftovers? Here's how to use them!
COMING SOON!!!
Work in progress, so many options and working on getting them loaded...