Fennel and Radicchio Salad with Olive Vinaigrette
Need a gluten free, primal, and whole 30 side dish? Fennel and Radicchio Salad with Olive Vinaigrette could be a great recipe to try. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains around 3g of protein, 24g of fat, and a total of 268 calories. This recipe serves 2. If you have basil leaves, chives, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 15 minutes.
Instructions
Whisk together, mustard, lemon juice, oil, and 1/8 teaspoon pepper in a large bowl until well blended. Stir in olives.
Trim fennel bulb and remove tough outer layer. Halve bulb lengthwise, then thinly slice lengthwise using mandoline.
Add fennel, radicchio, basil, and chives to vinaigrette in bowl and gently toss until evenly coated. Season with salt and pepper.
•Vinaigrette can be made 1 day ahead (excluding olives) and kept chilled in an airtight container. Stir in olives when ready to use and re-season, if necessary, with more lemon juice, salt, and pepper. (Olives can be chopped ahead and kept in a separate container.)•If you prefer green olives, feel free to substitute them (the dressing will be just as tasty).•The radicchio and basil can be washed, spun dry, and prepared the night before and chilled in a sealable plastic bag lined with a dampened paper towel. Wash chives separately and pat dry; chop chives and keep chilled in a separate container.•The fennel can be sliced 3 hours ahead and kept chilled in a sealable plastic bag lined with a dampened paper towel.