Monday, June 29, 2009


  • 1 lg. bulb fennel bulb
  • 2 tbsp.extra virgin olive oil
  • 1 tbsp. fresh lemon juice, halved
  • 1/2 cup black grapes, seeded
  • 2 oz. Gorgonzola cheese, crumbled (about 1/2 cup)
  • 1 cup thinly sliced radish
  • 1 cup sliced romaine
    Trim fennel stalks flush with bulb and discard any tough outer layers. Halve bulb lengthwise, discard core, and slice fennel thin. In a bowl toss together fennel, oil, lemon juice, and salt and pepper to taste and let stand 10 minutes. Add grapes, Gorgonzola, radicchio, and romaine and toss to combine.

No comments: