Fennel, Radicchio, and Fresh Berry Salad
You say tomato and I say tomahto. You say radicchio, I say, I thought my pronunciation woes were behind me once I mastered soliloquy and the silent h in heir. The slightly bitter note of however-you-say radicchio sets off the sweet berries. A satisfying explosion of color and flavor!
1 clove garlic, minced
½ teaspoon garam masala
½ teaspoon cayenne flakes
½ teaspoon maple syrup
1 teaspoon tamarind paste, diluted in ½ cup water
1 tablespoon dill (fresh, chopped) or ½ tablespoon dried
½ cup extra virgin olive oil
1 tablespoon apricot or your favorite fruit vinegar
3 tablespoons fresh lemon juice
1 teaspoon salt
½ teaspoon fresh ground black pepper
1 fennel bulb, thinly sliced
1 large radicchio, leaves separated
1 shallot, finely chopped
1 plum or apple, thinly sliced
1 cup mixed berries
1 cup cucumber, thinly sliced
½ red onion, thinly sliced
1 cup cherry tomatoes, halved
1 cup baby spinach or baby lettuce leaves
Zest of 2 lemons, for garnish
1 cup toasted sliced almonds
1 teaspoon chaat masala
1. Whisk together dressing ingredients in a glass bowl. Check seasoning and set aside.
2. Arrange salad ingredients (like you would flowers) on a large platter.
3. Drizzle the dressing over the salad.
Crowning flavor: Garnish the salad with lemon zest. If you’re feeling nutty, top with a handful of toasted almonds. Dust with chaat masala.
Garam Masala means hot spice mix. It’s a flavorful blend of cinnamon, pepper, fennel, cloves, cardamom, cumin, and more, so you get the combined cholesterol-lowering, anti-inflammatory, and immune-boosting benefits of each of the ingredients.
Sunday supper—Fennel, Radicchio, and Fresh Berry Salad with any soup and a side of Peppery Papadum.