Radicchio + Beet + Fennel Salad
Another winter salad to get you through
I grow weary of roasted vegetables and endless broccoli and cauliflower this time of year, and crunchy tangy salads really make dinner more fun and delicious. I’m usually complaining by now about how long and cold winter is, but this year has been so mild in the Northeast, as many of you know. It’s a little scary — though, I have to admit, I’ve enjoyed it. It was in the 50s today and we ate lunch outside in the sun. My plants are a little confused. My chives started popping their cute green heads up a few weeks ago, and then it dropped to zero degrees for a day and they’re still growing! It seems there’s no stopping spring.
When Steve and I got back from California, and before I had a chance to go food shopping, I was rooting around in the vegetable drawer to see if there was any salad material to go with whatever we were having for dinner. I don’t remember what the protein was, but I do remember the salad. There are a few things I tend to buy regularly in the winter, mainly because they last a long time in the refrigerator. I hate to waste food, so it’s nice to have things that can be pressed into service when you need them, but will politely wait until their name is called.
The salad recipe I sent you a few weeks ago overlaps with this one in that they both use fennel, which is definitely one of my favorites to keep in the fridge, and it’s really in season (in California, where it’s probably grown) right now. This time of year, the fennel bulbs in my supermarket are smooth and unblemished and often have their green stalks and frilly fronds still attached. When you cut into them they’re juicy, sweet, and crunchy! Just what I want in a winter salad! If you don’t like or don’t have fennel, celery works here too. Of course I sliced the fennel on my trusty mandoline wearing my trusty glove.
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Can we talk about radicchio? It never goes bad. When I made this salad a few weeks ago, I realized that the half head of radicchio I found in the drawer had been there since I used the other half on New Year’s Eve. Not only did it not show any signs of decay, it actually seemed to be growing! For this salad, I shredded it crosswise as thinly as I could with a knife.
Finally the beets. Prep these last so you don't turn everything pink. I always keep beets in my fridge (they also last forever if you trim the greens off just above the root), and I mostly eat them grated and raw. I absolutely love how they lend their sweet juice to the flavor of a salad. I know it’s messy, but strap on an apron, get out the box grater and grate that beet. The grated beet texture is so craveable. Sometimes I do this in a food processor, but I like the finer texture I get when they’re grated by hand. If you do this onto a small plate, it will contain the mess somewhat.
I also had the feta and walnuts in the house, so this salad was a real win. If you want to change it up a bit, try adding sliced juicy pears, wheels of citrus, or even sliced green grapes to the top. Add some minced shallot to the dressing if you’re not in a rush. Swap the walnuts for pecans. You do you!
Giveaway winner!
Before we get to the recipe, I wanted to say congratulations to Pamela, the winner of Anna Higham’s new cookbook The Last Bite, which I ran a giveaway for in last week’s newsletter. If you’re enjoying these collaboration posts and cookbook giveaways, let me know! I always love putting a spotlight on others’ work, and giving back to you all.
Radicchio + Beet + Fennel Salad
Serves 2 hungry people, 4 as a small side
For the salad:
1/2 head radicchio (4 to 5 ounces)
1 small or 1/2 large fennel bulb (about 6 ounces)
1 medium red beet (about 6 ounces), peeled
For the dressing:
2 teaspoons honey mustard (I like the sweet-hot kind)
2 tablespoons freshly squeezed orange or tangerine juice
1 tablespoon good balsamic vinegar
Salt and freshly ground pepper
3 tablespoons olive oil
To finish:
2 ounces feta, crumbled
1/3 cup (1 ounce) walnuts
Flaky salt and freshly ground pepper
Shred the radicchio crosswise as thinly as possible. Transfer to a serving bowl in a fluffy pile. If you’re using a small fennel bulb, halve it lengthwise, and shave it thinly on a mandoline, or slice it as thinly as possible by hand. Transfer to the bowl. Grate the beet on the large holes of a box grater and transfer to the bowl.
In a small bowl, stir together the mustard, orange juice, vinegar, salt and pepper to taste, and stir well with a fork. Slowly incorporate the oil. Drizzle some of the dressing over top of the shaved veggies, season with flaky salt and pepper, and toss together, adding more dressing if needed to evenly moisten to your liking.
Crumble the feta over top along with the walnuts. Season the top with more salt and pepper if desired.
Editor: Molly Ramsey
Hi Susan, this salad sounds right up my alley would you mind sharing which honey mustard you use? For the dressing. Thanks -
I was planning to do just that. I love so many of them!