Charred Radicchio Salad with Kale, Fennel, Apples & Feta
Recipe by Chef Erin Eastland
Photos by Amy Sheridan
Salad
6 baby radicchio, cut in half and brown stems trimmed just at the end to keep them together oxidized part removed.
2 heads baby kale, chiffonade leaves and stems removed
½ large fennel bulb, sliced very thinly
1 hard tart apple, core removed and sliced into very thin slices
½ cup crumbled feta
olive oil and salt to char radicchio
Dressing
2 TBS apple cider vinegar
1 TBS Dijon mustard
½ cup olive oil
2 tsp honey
salt to taste
Heat a small sauté pan with olive oil to coat the bottom until almost smoking. Add the radicchio cut side down and char, being careful of the pan in case it spits.
Cook 1-2 minutes on each side until it’s charred and tender.
In a medium mixing bowl, add the mustard, honey and vinegar and whisk. Slowly add the olive oil in a thin steady stream while continuously whisking to emulsify. Generously season with salt.
In a large bowl add the thinly sliced apples, fennel and kale. Toss with the dressing, leaving a little in the bowl to coat the charred radicchio. Plate the salad and arrange the radicchio around the plate, drizzling a little dressing on each one. Crumble feta on top and serve!
Happy cooking!
erin
